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Chicken Kiev Roll-Ups

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Submitted by shellygrady

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

All the buttery, herby joy of Chicken Kiev without a single drop of frying oil.

Thin-pounded chicken breasts get sprinkled with parsley, chives, and garlic powder, then rolled tightly around a pat of cold butter. The clever trick here is baking them seam-side down in muffin tins, which keeps everything perfectly sealed so that butter stays trapped inside as it melts.

A dusting of seasoned bread crumbs and paprika on top gives each roll-up a golden, slightly crispy crust.

Cut one open at the table and watch that herb butter pool out onto the plate. That moment never gets old.

Pro Tips

  • Chill the butter slices in the freezer for 10 minutes before rolling so they hold their shape and don’t melt too fast
  • Pound the chicken gently and evenly to ¼ inch; too thin and it tears, too thick and it won’t roll
  • Tuck the sides in as you roll to create a tight seal that traps all the melting butter inside
  • Muffin tins are the secret weapon here; they hold the rolls upright and prevent them from unraveling

Ingredients

1 15
TABLESPOON ML PARSLEY LEAVES
flakes
1 15
TABLESPOON ML CHIVE
freeze-dried
½ 2.5
TEASPOON ML GARLIC POWDER
2 907.2
POUNDS G CHICKEN BREAST
boneless skinless
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML BUTTER
in 6 equal slices
1 15
TABLESPOON ML SEASONED DRY BREAD CRUMBS
divided
0.6
TEASPOON ML PAPRIKA

Directions

Preheat the oven to 350℉ (180℃).

In a small bowl, combine the parsely, chives, and garlic powder; set aside.

Between 2 pieces of waxed paper, gently pound the chicken to ¼ inch thickness with a mallet or rolling pin.

Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 teaspoon of the parsely mixture on one side of each chicken piece.

Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll.

Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle ½ teaspoon of the seasoned bread crumbs and some paprika over each roll.

Bake for 25 to 30 minutes or until no pink remains and the juices run clear.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 458 33% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 557mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 142g
Vitamin A 9% Vitamin C 3%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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