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In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined. Place this mixture in the refrigerator to firm up while you prepare the chicken.
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Lay each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/4 inch thick). Season both sides of the chicken breasts with salt and pepper.
Remove the butter mixture from the refrigerator. Divide it evenly into 4 portions. Place one portion of the butter mixture in the centre of each chicken breast.
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Fold the sides of each chicken breast over the butter mixture, then roll it up tightly, securing the ends with toothpicks to prevent the butter from leaking out during cooking.
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Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Drench each rolled chicken breast first in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs, pressing gently.
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Place the breaded chicken breasts on a plate or baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes.
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Heat some oil in a large skillet over medium-high heat. Carefully place the chicken breasts into the hot oil, seam side down. Cook until golden brown and cooked through.
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Remove the toothpicks from the chicken breasts. Serve hot, optionally garnished with additional chopped parsley and lemon wedges.
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Enjoy your homemade Chicken a la Kiev!
Credits: Wikimedia Commons