The BEST is this! This is the greatest chicken Kiev you’ll ever eat; it’s how I was raised. Once you’ve done it a few times, it comes naturally. I remember how to do this. You can modify the flavors to your liking. Additionally, leftovers from this dish are delicious!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter, softened
- ⅛ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 5 cups honey-sweetened corn flake cereal
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- ¼ cup buttermilk
Instructions
- In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
- Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
- Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 5 g |
| Sodium | 821 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
My hubs really likes it. I just pulled it out of the oven about 20 minutes ago. Uh, I will say this was a liiiiiiiitle more difficult than it sounded? This is really minuscule, but it made a big difference for me, and that is to dip the chicken in the buttermilk, and the cereal mix BEFORE putting the butter mix strips on it, folding it over, and securing with toothpicks. Again, really minuscule, but I had a way easier time once I did it that way. Otherwise, so far, so good. I’ll definitely make again since I now know a few things that’ll make it a little easier.
Loved it. I didn’t have any buttermilk so I substituted with sour cream.
OK, I sort of made it! I had a hard time pounding the breasts – little pieces kept flying all around! I read that one person thought it was too time-consuming so I decided to sprinkle the garlic & parsley onto the pounded breasts. I picked some fresh basil off my plant placing some leaves on top of the garlic & parsley. Then simply sliced the hard butter and wrapped the meat around it, securing with toothpicks, rolled it in regular milk, then in breadcrumbs seasoned with Italian seasonings. I placed the 4 rolls into a small baking dish, drizzled melted butter over them & baked 45 minutes at 375 degrees. I found this not too tedious and I will make it again. My husband, who is incredibly picky, said it was very spicy – the fresh basil (Boy, was it!) – and that he would eat it again. And yes, even with all the extra steps removed, it is still a lot of work; something you need to plan ahead.
Not as flavorful as I had hoped. This recipe requires a ton of effort. Not making this again. Oh yeah don’t use 5 cups of corn flakes 2 will do.
we really enjoyed this dish! it was a nice change from our usual chicken fare. I chose to use panko bread crumbs instead of the crushed cereal. The chicken turned out juicy and tender, and was very flavorful. The technique with freezing the butter was a new idea for me, but worked perfectly. i did use a butter spread instead of real butter to lower the calories and fat, as well. very good!
I couldnt find the right cereal so i got some similar with nuts in it. The nuts are really good in it.
Good recipe! Didn’t have Honey coated corn flakes so melted down 3 tbsp. honey and added to buttermilk before coating chicken with corn flake mixture. Also added strips of mozzarella cheese with butter strips before rolling. Super yummy!
This was tasty and pretty fast and easy. My son liked it, we will make it again. Thank you for sharing this recipe!
This recipe is a good alternatative to the real thing, but I had a hard time rolling up the chicken. I will try again, also I used Chives instead of just parsley,and Panko bread crumbs.
Pretty good, changed nothing, will make again.
Super easy and very good! I only had 4 breasts and regular corn flakes. I made the recipe as is and the filling and flakes worked out perfect for me with 4 breasts! Thanks!
Loved it! I even scraped up every bit of Corn Flakes after it was cooked! So Good!
I have been doing this for years It much better than the deep fried version. Only I use honey nut cheerios.
Love this dish. Didnt have corn flakes so I used seasoned croutons Didnt have buttermilk so I used Egg whites. Sealed in the jucies very nicely. Tossed in some cayenne just to heat things up a bit. Its a simple gourmet meal I think.
hi jessica I must tell you that this recipe is excellent its the best recipe for kiev or maybe even the best recipe that I have ever had. see you later from Brian
I fixed this chicken last night and I have to say that we didn’t care much for it. I wasn’t real crazy about the sweet flavor of the honey corn flakes with the chicken.
This turned out wonderful! With 5 picky kids, coming up with a chicken dish to please is hard work. This totally fit the bill. For the few kids that didn’t want “rolled” chicken, I just breaded theirs with the coating and cooked it with ours. Any butter that leaked out (not to much) made theirs taste even better. This is most definately going in the keeper folder. Thanks
delicious! Be sure to “wrap up” the chicken breast well with toothpicks so butter mixture doesn’t all leak out during cooking.
It was really juicy on th inside and crunchy on the outside. I didn’t use the sweet cornflakes because I didn’t think it would taste right. Definitely deeeelicous. Thanks for the recipe.
This is a good recipe, but I will need to adjust the measurements on the seasonings and butter for my own taste. I scaled down the recipe to 4 breasts and it just seemed more butter, garlic, and parsley was needed.
I think the breasts needed a bit more butter/parsley filling, but besides that – awesome 😀 I used fresh minced garlic cloves and chopped green onion in place of the powders.