Begin by softening your unsalted butter in a bowl. Mix in the finely minced garlic, chopped parsley, and a pinch of salt until well combined and smooth. Shape this mixture into a rectangular block using parchment paper, then wrap it tightly and place it in the refrigerator for at least 30 minutes to firm up.

Take the skinless, boneless chicken breasts and place them between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound each breast to about 0.5 cm thickness. Ensure they’re uniformly flattened for easier rolling.

Remove the chicken from the plastic wrap and season each piece generously with salt and pepper. Slice the chilled garlic butter into batons and place one in the center of each chicken breast. Carefully fold the sides over the butter, then roll the chicken tightly, tucking in the ends to fully enclose the filling.

Wrap each stuffed chicken breast individually in cling film and place them in the freezer for at least 30 minutes. Set up your breading station with flour in one bowl, beaten egg in another, and panko breadcrumbs in a third. Coat each chicken bundle first in flour, then dip in the egg, and finally roll in the panko.

Heat about 1 inch of canola or vegetable oil in a large skillet over medium heat until shimmering. Carefully add the breaded Chicken Kiev to the hot oil, cooking for about 2-3 minutes per side, or until golden brown and crispy.

Preheat your oven to 375°F (190°C). Transfer the golden brown Chicken Kiev to a wire rack set over a baking sheet to allow excess oil to drain. Bake in the preheated oven for 12-15 minutes.

Once baked, remove the Chicken Kiev from the oven and let it rest for 2 minutes before serving. Sprinkle with fresh parsley for a touch of color, and serve with your favorite sides.