Combine softened butter with minced garlic, chopped parsley, salt, pepper, and optional lemon juice in a bowl. Divide into four equal portions, shape into logs, wrap each in plastic wrap, and freeze for 15 minutes until firm.
0.5 cup unsalted butter, 3 cloves garlic, 3 tablespoons fresh parsley, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon lemon juice
Place chicken breasts between plastic wrap or parchment paper and pound with a meat mallet or rolling pin to even ¼-inch thickness. Place one chilled butter log in the center of each breast, fold chicken around butter and seal edges firmly to prevent leaks.
4 pieces chicken breasts
Arrange three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with salt and pepper. Coat each stuffed chicken piece in flour shaking off excess, dip in eggs letting excess drip, then press into breadcrumbs until fully covered.
1 cup all-purpose flour, 2 large eggs, 1.5 cups breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper
Place breaded chicken in a single layer in the air fryer basket with ½ inch spacing. Air fry at 360°F for 14 to 16 minutes, flipping at the 7-minute mark. Confirm chicken is cooked when the internal temperature reaches 165°F and coating is golden brown.
4 pieces chicken breasts
Transfer cooked chicken Kiev to a plate and rest for 5 minutes before slicing. Resting allows the butter to redistribute and the coating to set, preventing cracking or peeling when cut.
