Additional items for breading: 2 beaten eggsflour for dredging
Instructions
In a bowl, combine softened butter, minced garlic, and chopped parsley. Mix until well combined.
Take each chicken breast, season with salt and pepper. Place a dollop of the butter mixture in the center, fold or roll up the chicken securing with toothpicks.
Dredge each chicken piece in flour, then dip in beaten egg, and finally roll in breadcrumbs, ensuring it's fully coated.
You can either deep fry them until golden brown or bake at 375°F (190°C) for 25-30 minutes or until cooked through.
Once done, let them rest for a few minutes and then serve.
Notes
Make sure the chicken breasts are of even thickness; you can use a meat mallet to flatten them if necessary.
Chill the garlic butter mixture for a bit before using, so it's easier to handle and stuff into the chicken.
Ensure you seal the chicken well after stuffing to prevent the butter from leaking out while baking or frying.
For an even crispier crust, you can double-dip the chicken in egg and breadcrumbs.
Always let the Chicken Kiev rest for a few minutes after cooking before serving, this will help the juices redistribute.