Shanna's Favorite Chicken Kiev'

Ingredients

Seasoned Butter

• 1 cup butter, softened
• 1 tablespoon garlic powder
• 1 tablespoon parsley, chopped
• 1/4 cup soy sauce

Chicken

• 4 boneless skinless chicken breasts
• flour, for dredging

Directions

1. 1

   MAKE SEASONED BUTTER: In a medium sized bowl, mix butter (room temperature), garlic powder, and parsley. Slowly add the soy sauce to incorporate. place in the fridge to firm up a bit while you prep the chicken.

2. 2

   PREPARE CHICKEN: Preheat oven to 350 degrees Fahrenheit. Place one chicken breast between two sheets of plastic wrap. Using a mallet, flatten to an even thickness of about 1/2". Repeat with remaining breasts. (NOTE: If desired, once you pound the breast out flat, you can cut it in half lengthwise to make smaller serving sizes).

3. 3

   Dredge chicken breasts in flour. Lay pieces on counter, (As a referrence: if skin were on the breast, it would be skin side down). Sprinkle a little flour on the side facing up.

4. 4

   Take 1/8 of the butter and roll it in a log shape the width of a breast. Roll the log in the flour generously.

5. 5

   Place the butter log on one end of the breast. Dust with a little more flour. Roll the breast up, securing with a toothpick if needed. Take another 1/8 of the butter and spread over top.

6. 6

   Place in baking dish. Continue with the other 3 breasts. (NOTE: At this point, you can cover and place in fridge for as long as the next day and bake when needed). Bake for 35 to 40 minutes.

7. 7

   SUGGESTED SERVE: Place some rice, or mashed potatoes, onto a serving plate. Slice the chicken breasts on the bias and carefully place over rice or potatoes. Spoon butter drippings over top and sprinkle with fresh parsley.