• In a bowl, combine soften butter, chopped parsley, salt, pepper and garlic. Place mixture in plastic wrap and roll into a 4 inch log. Place in the refrigerator for at least an hour.
• Preheat oven to 350. Spray a 9x13 inch pan with non stick spray and set aside.
• Place chicken breasts between two sheets of plastic wrap. Pound chicken until they are thin, about 1/2 to 3/4 inch thick.
• Slice the herbed butter.
• Place a slice of herbed butter and chives in the middle of your chicken breast. Place chikcken breast on precut plastic wrap (make sure that is big enough that you can wrap the chicken breast and) and twist the wrap around the chicken breast.
• Put the wrapped chicken breast in the frezzer for an hour. Take the chicken out and mix the flour in a shallow bowl and roll the chicken breast in flour.
• Place the chicken in a baking dish and bake for 30-40 minutes or until juices run clear or the chicken registers 165 degrees when tested with a meat thermometer. The outside coating will be golden brown.
• Serve with wilted greens, pureed vegetables or a salad and either a Chablis, Chardonnay or Sauvignon Blanc for company!

Just so you know…..

• You can reheat Chicken Kiev, but the chicken may dry out and the filling can separate.