Start by softening unsalted butter in a mixing bowl. Add minced garlic and finely chopped parsley, seasoning with salt and pepper. Mix well until combined, then shape the butter into a log on parchment paper. Wrap it securely and chill in the refrigerator for about 30 minutes.

While the garlic herb butter chills, prepare your chicken breasts. Butterfly each chicken breast by slicing it horizontally but not all the way through, then gently flatten it to around 1/4-inch thickness using a meat mallet.

Remove the garlic herb butter from the refrigerator once it's firm. Take a portion and place it in the center of each flattened chicken breast. Fold the sides over, then roll the chicken tightly.

Set up a breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs. Dredge each chicken roll in flour, then dip into the egg mixture, and coat with breadcrumbs.

Preheat your oven to 400°F (200°C). Place the breaded Chicken Kiev on a baking sheet and bake for 25-30 minutes until golden brown and cooked through.

Once baked, let the Chicken Kiev rest for about 5 minutes before serving with sides like creamy mashed potatoes or a fresh salad.