Start by mixing the butter, parsley, garlic, lemon juice, lemon zest, salt, and pepper in a medium size bowl until completely combined.

Form the butter into a log and place it on a half sheet of parchment paper and roll it until is enclosed, and place it in the freezer for 20 to 25 minutes or until very firm.

Pound each chicken breast one at a time with a mallet between two pieces of plastic until it is about a ¼” thick and set them to the side.

Once the butter is chilled, cut it into 4 equal size pieces. Set aside.

Season the inside of one of the pounded-out chicken breasts with salt and pepper and place the 1 butter chunk in the center and roll it up and fold in the sides, making sure that it is tight and sealed.

Place the rolled chicken Kiev on a piece of plastic wrap, roll it up tight, and twist the ends to ensure it is a tight chicken roll. Freeze for 15 to 20 minutes or until firmer.

In a shallow bowl, mix together the flour with salt and pepper. In a separate shallow bowl, whisk together the eggs with salt and pepper. Finally, in another separate shallow bowl, mix together the breadcrumbs with salt and pepper.

Remove the chicken from the plastic and dredge in the flour, shaking lose any excess, then thoroughly coat it in the egg wash, and then finally the breadcrumbs ensuring it is completely coated. Repeat the process until all the chicken is breaded.

Fry the chicken in enough oil to cover half of it at 350° in a medium size saucepan for 3 to 4 minutes per side or until golden brown on both sides.

Transfer to a sheet tray with a rack and parchment paper and bake on the bottom rack of the oven at 400° for 10 to 12 minutes or until cooked throughout.

Slice and serve.