Chicken Kiev Quesadilla Recipe

Preheat the oven to 400°F (200°C).

Butterfly the chicken breasts by cutting them horizontally almost through, then open them like a book.

In a small bowl, mix together the softened butter, minced garlic, dried parsley, salt, and black pepper.

Spread the garlic butter mixture evenly over the inside of each chicken breast.

Fold the chicken breasts closed and press the edges to seal.

Place the stuffed chicken breasts on a baking sheet and bake for 20 minutes, or until cooked through and juices run clear.

Remove the chicken from the oven and let it rest for 5 minutes. Slice the chicken into thin strips.

Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle 1/4 cup of mozzarella cheese over half of the tortilla.

Arrange sliced chicken on top of the cheese, then sprinkle with Parmesan cheese. Fold the tortilla in half to cover the filling.

Cook each quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.

Remove from the skillet and cut each quesadilla into wedges.

Serve hot, garnished with chopped fresh parsley.