Chicken Kiev is a chicken breast wrapped around a cheesy, garlicky butter roll, all lightly pan-fried and baked to a golden brown.
In a medium bowl combine butter, mozzarella, garlic, salt, parsley, and lemon juice. Mix well. Set out 4 sections of plastic wrap (about 5 inches wide). Divide the butter mixture evenly between each sheet. Wrap the butter completely and freeze for 15 minutes.
Set out 4 more sheets of plastic wrap (about 10 inches wide) and place a piece of pounded chicken each (laying flat). Unwrap the frozen butter roll and place it at the top of the long edge. Fold up the side edges slightly and then use the plastic wrap to roll the entire chicken breast up creating a tight pocket (it should look like a small log). Wrap the chicken breast tightly in the plastic (twist the ends to secure). Use a toothpick to secure any loose openings.
Preheat the oven to 400°F.
Pour the flour and cayenne pepper onto a wide and deep plate, whisking to combine.
Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumbs. Make sure to coat the entire chicken breast each time.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken to the skillet and cook on one side until the chicken is lightly golden brown (about 1-2 minutes). Flip and repeat with the opposite side.
Transfer to the oven.
Bake 15-20 minutes or until chicken reaches an internal temperature of 165 °F.