Take the softened butter and mix in the minced garlic and parsley. Once you have it all mixed together, place the butter on some plastic wrap. Roll the butter up in the plastic wrap and form a "log" that is about 8 to 10 inches long. Place in the refrigerator or freezer until it is hard.
Take the ground chicken and mix in the salt and pepper. Divide the chicken into 20 equal amounts.
Once the butter is hard, remove it from the refrigerator and cut it into 20 pieces.
Take one of the ground chicken portions that you have divided and wrap the ground chicken around the butter, and continue until you have 20 meatballs.
Once the meatballs are formed place in the refrigerator for at least 30 minutes.
Once the meatballs are chilled set up your breading station. Add the flour, eggs with water, and bread crumbs into individual bowls.
Preheat oven to 375 degrees F.
First, roll your meatballs in the flour, then the egg and water mixture, then into the bread crumbs, and then you will repeat the eggs and bread crumbs.
Line a baking pan (I used a jelly roll pan) with aluminum foil. Spray with a non-stick cooking spray. Set the chicken Kiev meatballs on the prepared pan. Set in the refrigerator for about 15 minutes to 30 minutes.
Remove from the refrigerator and spray with the non-stick cooking spray.
Bake for 30 minutes, flip after 15 minutes.