Recipes and Cooking Chicken Kiev 4.1 (43) Nobody can resist this classic main dish of boneless chicken rolls stuffed with butter and a green onion mixture, then breaded, fried, and baked to a golden brown. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Chill Time: 60 mins Bake Time: 15 mins Total Time: 95 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon chopped green onion 1 tablespoon snipped fresh parsley 1 clove garlic, minced ½ stick of butter, chilled 1 egg, beaten 1 tablespoon water ¼ cup all-purpose flour ½ cup fine dry bread crumbs 4 skinless, boneless chicken breast halves Salt and black pepper 1 tablespoon butter 1 tablespoon cooking oil Directions In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings. Cheesy Chicken Rolls: Prepare as directed, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.Nutrition Facts per roll: 328 cal., 15 g total fat (6 g sat. fat), 142 mg chol., 479 mg sodium, 13 g carbo., 1 g fiber, 33 g pro. Print Nutrition Facts (per serving) 377 Calories 22g Fat 13g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 377 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 55% Cholesterol 160mg 53% Sodium 499mg 22% Total Carbohydrate 13g 5% Total Sugars 1g Protein 30g Vitamin C 3mg 15% Calcium 50.5mg 4% Iron 2mg 11% Potassium 258mg 5% Folate, total 12.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.