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Baked Chicken Kiev sliced open on a white plate showing melted herb butter center with golden Panko crust

Baked Chicken Kiev

Crispy baked Chicken Kiev filled with a rich garlic herb butter, coated in golden Panko breadcrumbs and baked to perfection. A restaurant-worthy dinner made easy at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 308
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup unsalted butter half stick, room temperature
  • 3 tbsp fresh parsley minced, divided
  • 1 tbsp green onion minced
  • 1 tbsp garlic minced, from about 2 cloves
  • 4 boneless skinless chicken breasts 6 to 8 oz each
  • kosher salt to taste
  • ground black pepper to taste
  • 1 cup Panko breadcrumbs
  • 0.5 tsp ground paprika
  • 0.25 tsp ground cayenne pepper
  • 0.33 cup buttermilk

Equipment

  • Baking dish
  • Meat mallet or rolling pin
  • Toothpicks
  • Shallow bowls
  • Plastic wrap
  • Instant read meat thermometer

Method
 

  1. In a small bowl, combine the softened butter with 1 tablespoon each of parsley, green onion, and garlic. Spoon the mixture onto plastic wrap, shape into a small log, twist ends closed, and freeze for 40 minutes until firm.
  2. Butterfly each chicken breast by slicing horizontally, then pound each piece to 1/4-inch thickness. Season both sides with kosher salt and black pepper.
  3. Cut the frozen butter log lengthwise into 4 equal pieces. Place one piece in the center of each flattened chicken breast.
  4. Roll each breast tightly from the long side, tuck the ends under, and secure with toothpicks. Refrigerate for 30 minutes. Do not skip this step.
  5. Preheat oven to 425 degrees F. Lightly spray a baking dish with cooking spray.
  6. In a shallow bowl, mix Panko breadcrumbs, paprika, cayenne, and remaining 2 tablespoons of parsley. Pour buttermilk into a separate shallow bowl.
  7. Dip each chicken roll into the buttermilk, then press into the breadcrumb mixture until evenly coated on all sides.
  8. Place rolls seam side down in the prepared baking dish. Bake uncovered for 35 to 40 minutes until internal temperature reaches 165 degrees F. Remove toothpicks, rest for 5 minutes, and serve.

Notes

Do not skip the chill times. Freezing the butter log and refrigerating the assembled rolls are both essential to keeping the butter sealed inside during baking. You can assemble the rolls up to 24 hours ahead and refrigerate unbaked. Bread just before baking for the crispiest result.