Chicken Kiev Roll-Ups
"This Russian specialty has always been popular, but it's rarely made at home because the traditional recipe calls for rolling and freezing and frying. The butter would often ooze out. This is a simple way to make it yourself with no oozing!"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried chives
- 1⁄2 teaspoon garlic powder
- 6 boneless skinless chicken breast halves (about 1-3/4 to 2-1/4 lbs.)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter, cut into 6 equal slices
- 1 tablespoon seasoned bread crumbs, divided
- 1⁄8 teaspoon paprika
directions
- Preheat the oven to 350 degrees. In a small bowl, combine the parsley, chives, and garlic powder; set aside.
- Between 2 pieces of waxed paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 t. of the parsley mixture on one side of each chicken piece.
- Place a slice of butter in the center of each piece of chicken and roll each chicken breast tightly, tucking in the sides as you roll. Place rolls seam side down in medium-sized muffin tins that have been sprayed with nonstick vegetable spray. Sprinkle 1/2 t. of the seasoned bread crumbs and some paprika over each roll.
- Bake for 25-30 minutes or until no pink remains and the juices run clear. Serve immediately.
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Reviews
-
Excellent and very easy. Love the roll up! I sprinkled on too much seasoning (my fault - you even said 1 t.!). Thanks! -
These were easy to make and they reminded me how much I used to enjoy classic kiev. I used panko crumbs and unsalted butter. Happy diners here! Made for Culinary Quest 2014.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
