Chicken Kiev Roll-Ups
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
parsley leaves
flakes |
|
| 1 | tablespoon |
chives
freeze-dried |
|
| ½ | teaspoon |
garlic powder
|
|
| 2 | pounds |
chicken breasts
boneless skinless |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
butter
in 6 equal slices |
|
| 1 | tablespoon |
seasoned dry bread crumbs
divided |
|
| ⅛ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
parsley leaves
flakes |
|
| 15 | ml |
chives
freeze-dried |
|
| 2.5 | ml |
garlic powder
|
|
| 907.2 | g |
chicken breasts
boneless skinless |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 45 | ml |
butter
in 6 equal slices |
|
| 15 | ml |
seasoned dry bread crumbs
divided |
|
| 0.6 | 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.
