4boneless, skinless chicken breasts6-8 ounces each
Kosher saltto taste
Ground black pepperto taste
¼teaspoonground cayenne pepper
In a small bowl, combine the butter and 1 tablespoon each of parsley, green onion, and garlic. Spoon onto a piece of plastic wrap and form into a small log. Twist closed and freeze for 40 minutes, until firm.
¼ cup unsalted butter, 3 tablespoons minced parsley, 1 tablespoon minced green onion, 1 tablespoon minced garlic
Butterfly each chicken breast horizontally, then pound each half to ¼-inch thickness. Season with salt and pepper.
4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
Cut the butter log lengthwise into 4 equal pieces, then place 1 piece in the center of each chicken breast.
Tightly roll up each piece of chicken from the long side, tucking the ends under and securing them with toothpicks. Chill for 30 minutes.
While the chicken chills, preheat the oven to 425°F. Spray a baking dish with cooking spray and set aside.
Create a breading station. In a shallow bowl, combine the breadcrumbs, paprika, cayenne, and remaining parsley. Place the buttermilk in another shallow bowl.
1 cup Panko breadcrumbs, ½ teaspoon ground paprika, ¼ teaspoon ground cayenne pepper, ⅓ cup buttermilk
Dip the chicken into the buttermilk, then coat evenly with the breadcrumb mixture.
Place the chicken in the prepared baking dish, seam side down. Bake, uncovered, 35-40 minutes, or until chicken reaches an internal temperature of 165°F. Remove and discard the toothpicks before serving.
Storage: Store leftover chicken Kiev in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat chicken Kiev, let thaw overnight in the refrigerator, then place it in a covered baking dish in the oven at 350°F until the internal temperature reaches 165°F.
Baking Vessel: Be sure to use a baking dish to contain any butter that may leak out of your chicken breasts. You can also line a baking sheet with aluminum foil for easy cleanup.
Wire Rack: Place your chicken on top of a wire rack set on a baking sheet or dish to help the meat get crispy on all sides and prevent soggy bottoms.
Browning: If your chicken is browning too quickly, tent it loosely with foil about halfway through baking.