Season the chicken fillets. Melt 25g/1 oz of the butter in a frying pan and fry the chicken fillets to seal and brown lightly. Allow to cool.

Preheat the oven to 190C. Put the remaining butter, the herbs, lemon juice and seasoning in a food processor or blender and process until smooth. Melt half of this herb butter.

Take one sheet of filo pastry and brush with melted herb butter. Keep the other sheets covered with damp dish towel. Fold the filo pastry sheet in half and brush again with butter. Place a chicken fillet about 2.5cm/ 1 in from the top end.

Dot the chicken with a quarter of the remaining unmelted herb butter. Fold in the sides of the pastry, then roll up to enclose it completely.

Place seam-side down on a lightly greased baking sheet. Repeat with the other chicken fillets.

Brush the filo parcels with beaten egg. Cut the last sheet of filo into strips, then scrunch and arrange on top. Brush the parcels once again with the egg glaze, then sprinkle with Parmesan cheese.

Bake for about 35-50 minutes, until golden brown. Serve hot.