The Originators of Quick & Easy Cooking!
Chicken Kiev Rollups

- SERVES
- 6
- COOK TIME
- 30 Min
Muffin tins are not just for baking cupcakes and muffins! They can be the easy solution for making individual portions of main dishes like these mouthwatering Chicken Kiev Rollups.
What You'll Need
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1/2 teaspoon garlic powder
- 6 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter, cut into 6 equal slices
- 1 tablespoon seasoned bread crumbs
- 1/8 teaspoon paprika
What to Do
- Preheat oven to 350 degree F. Coat a 6-cup muffin tin with cooking spray.
- In a small bowl, combine parsley, chives, and garlic powder; set aside.
- Season both sides of each chicken breast with salt and pepper then sprinkle 1 teaspoon of the parsley mixture on one side of each breast.
- Place a slice of butter in the center of each piece of chicken and tightly roll up each breast, tucking in the sides as you roll. Place rolls seam-side down in muffin cups then sprinkle with bread crumbs and paprika.
- Bake 25 to 30 minutes, or until no pink remains in chicken and the juices run clear. Serve immediately.
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 192
- Calories from Fat 80
- Total Fat 8.9g 14 %
- Saturated Fat 4.3g 22 %
- Trans Fat 0.2g 0 %
- Protein 25g 51 %
- Amount Per Serving % Daily Value *
- Cholesterol 91mg 30 %
- Sodium 398mg 17 %
- Total Carbohydrates 1.3g 0 %
- Dietary Fiber 0.2g 1 %
- Sugars 0.1g 0 %
HCS71
Jan 07, 2020
Incredibly easy delicious! My go to recipe for short notice guests!
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mjcullett 5145951
Nov 20, 2017
We had that Chicken Kiev Roll ups for dinner last.. It was delicious! However, that being said, the Chicken Roll ups were too big to fit in a muffin tin so I put it on a cookie sheet. I will definitely make this dish again. My husband liked it and I liked it.
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BeckySue
May 05, 2016
Chicken Kiev or Cordon Bleu? I think I'll start with strait Kiev. I like the idea of just the butter and parsley and other herbs. I don't know what it's setting on in the picture, safron rice maybe? But I think I'll use thick, Amish noodles with a side of grilled asparagus.
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lidnab
Jan 09, 2019
looks like sweet potatoes or squash/yams and asparagus to me...
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2risex 8975528
Oct 02, 2014
I love chicken Kiev, and I can hardly wait to try this!! Yum yum!!
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barbqman
Jun 19, 2014
This is a very tasty and wonderful recipe. Its simple and easy to understand. Intend to be making this many times over. Thanks Mr. Food. On a scale of five, this is 4-1/2.
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ktraver 0559840
Jun 18, 2014
recipes are meant to be altered and experimented with. you never know what you will come up with. so..what i made was not Kiev.. but it was good!!!!
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lidnab
Jan 09, 2019
what did you do to alter it? Have you made it as written yet?
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ktraver 0559840
Jun 18, 2014
We had crumbled blue cheese on hand so I added some on the chicken before rolling it up. It was delicious!
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gemini9gem 5156957
Apr 28, 2014
I will try this recipe. Love Chicken Kiev. DO NOT alter this recipe. Chicken Kiev has only herbs and butter in the center.
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prayfm 0501958
Nov 18, 2013
Sounds. GoodGood, I. Think. I missed something? After spraying .
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sbc1023 7800227
Aug 27, 2013
Love the idea of using muffin tins to hold these. Going to try it with a piece of ham and provolone inside
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gemini9gem 5156957
Apr 28, 2014
If you add ham and provolone, it becomes Chicken Cordon Bleu.
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Linda McG
Jun 18, 2012
sounds good, but not sure if I'd go to the trouble to make it since premade ones are pretty reasonable
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andrewmbrown1959 8078412
Jun 13, 2013
MMMMMmmm good ol pre made full of nasty gunk, Yes that is cheaper.
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grannyblu
Jun 10, 2012
I like to add grated cheddar cheese to the stuffing and a little on top of each bundle
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grannyblu
Jun 10, 2012
I like to add grated cheddar cheese to the stuffing and a little on top of each bundle
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vtstoltzfus 9087085
Jan 04, 2012
Sounds great, can't wait to try it.
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krs34 3247812
Jan 12, 2011
My mom makes this all the time since getting this recipe. It's very good.
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