Make the Garlic Butter Filling

1. In a bowl, mix softened butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper until well combined.
2. Shape the butter into a log, wrap in parchment paper, and freeze for 20–25 minutes until firm.

2. Prepare the Chicken

1. Place each chicken breast between two sheets of plastic wrap and pound to about 1/4 inch thickness.
2. Season both sides with salt and pepper.

3. Assemble the Chicken Kiev

1. Cut the chilled butter log into 4 equal pieces.
2. Place a piece of butter in the center of each chicken breast.
3. Roll the chicken tightly around the butter, tucking in the sides to seal completely.
4. Wrap each roll in plastic wrap, twisting the ends tightly, and freeze for 15–20 minutes.

4. Bread the Chicken

1. Set up three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs (seasoned with salt and pepper).
2. Dredge each chicken roll in flour, dip into the egg wash, and coat thoroughly with breadcrumbs. Press gently to adhere.

5. Fry and Bake

1. Heat oil in a skillet to 350°F. Fry each chicken roll for 3–4 minutes per side until golden brown.
2. Transfer to a baking sheet lined with a rack.
3. Bake in a preheated oven at 400°F for 10–12 minutes, ensuring an internal temperature of 165°F.

6. Serve

1. Let the chicken rest for 5 minutes.
2. Slice and serve with sides like mashed potatoes, roasted vegetables, or a fresh salad.