My Daughter Shanna loves this recipe that I have made for her for many years. This one is baked, not fried as the classic kiev, and uses flour, not bread crumbs. This creates a sort of ‘stuffing’ with the flour that is very moist, while the seasoned butter oozes out during baking, and that makes for a wonderful topping to drizzle over the sliced up chicken breasts and around the plate.
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.