Begin by placing the boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch.

In a mixing bowl, combine softened unsalted butter, minced garlic, chopped fresh parsley, lemon juice, salt, and pepper. Stir until the mixture is smooth and well-blended.

Carefully fold each chicken breast over the garlic herb butter, encasing the filling inside. Use toothpicks to secure the edges.

Set up a breading station with three shallow dishes. Coat each stuffed chicken breast in flour, then dip into beaten eggs, and finally press into breadcrumbs.

In an oven-safe skillet, heat a couple of tablespoons of avocado oil over medium-high heat until shimmering.

Carefully place the breaded chicken breast in the hot skillet. Sear for approximately 4-5 minutes on each side until golden brown.

Once seared, transfer the skillet to a preheated oven at 400°F (200°C) for about 20-25 minutes to fully cook the chicken.

After baking, remove the skillet from the oven and let the chicken rest for about 5 minutes. Carefully remove the toothpicks, slice the Chicken Kiev, and serve.