With a spoon, mix together the butter and parsley in a small bowl. Cover and set in the freezer.
Trim the chicken breasts and pound them to about 1/4 inch thickness. You can do this by placing them in a zip lock freezer bag and hitting them with the flat side of a meat mallet.
Salt and pepper each chicken breast. Place one tablespoon of butter in the center of each breast and fold over the ends so that the breast is folded into thirds. Use a toothpick to hold it together if necessary.
Dip each chicken breast in the egg and then coat it with bread crumbs.
Place in a greased baking dish.
Bake for 30 - 45 minutes or until internal temperature reaches 165° F.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/baked-chicken-kiev/