In a bowl, mix the softened butter with minced garlic, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Shape into a log on plastic wrap and freeze for 15 minutes.

Pat chicken breasts dry and place between two sheets of plastic wrap. Gently pound with a meat mallet until about 1/4-inch thick.

Cut the chilled butter log into 4 equal pieces. Place one piece of butter in the center of each flattened breast. Fold in the sides and roll up tightly, sealing the edges by pressing gently.

Set up a breading station: flour seasoned with remaining salt and pepper, beaten eggs, and breadcrumbs. Coat each roll in flour, then egg, then breadcrumbs. Chill in the fridge for 10 minutes.

Preheat oven to 375°F (190°C). Heat oil in a skillet over medium-high heat. Fry each Kiev for 2 minutes per side until golden brown.

Transfer skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing to keep that buttery center intact. Serve hot with your favorite sides.