Step 1

In a medium bowl, mash together all Kiev butter ingredients with a fork, just until lemon juice is incorporated into the butter. It takes a couple mins but it does come together.

Step 2

Using a sharp slim knife, cut chicken breasts in half lengthwise, keeping both halves equal in size and thickness. Carefully cut a pocket into the side of each chicken breast as deep and wide as you can go without cutting through the chicken breast (about a 2"x3" pocket). Stuff each chicken breast with 1 Tbsp of Kiev butter then close the pocket and push over the top of chicken breast to disperse butter. Pinch the opening to seal. Season both sides of chicken breast with salt and pepper.

Step 3

Dredge chicken in flour, dusting off excess then dip in eggs making sure to get a good egg coating all around and letting any excess egg drip off. Finally dip into the bread crumbs. Transfer to a platter while forming remaining chicken Kievs.

Step 4

Add 1/3" of oil to a large deep skillet and place over medium heat. Once the oil is hot (a bread crumb should sizzle when you add it to the pan), add chicken in a single layer and fry until golden brown (4 min per side). Repeat with second batch. Season hot fried chicken with a sprinkle of salt, garnish with fresh parsley, and squeeze lemon wedges over the top then serve. Be careful of the first spurt of hot butter when you cut the chicken.