Tender chicken breasts rolled with a garlic-herb butter filling, then breaded and baked until golden. Each slice reveals a swirl of festive herbs and melting butter—a Christmas dinner centerpiece that combines elegance with indulgence.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 45 minsTotal Time 1 hr 10 minsFor the roulade
6 boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
3 tbsp olive oil
For the festive herb butter filling
½ cup unsalted butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh tarragon, chopped
1 tsp fresh thyme leaves
Zest of 1 lemon
Pinch of nutmeg (optional, for holiday warmth)
Salt & pepper, to taste
Make the festive herb butter
1
In a bowl, combine softened butter, garlic, parsley, dill, tarragon, thyme, lemon zest, nutmeg, salt, and pepper.
Mix well until smooth and uniform.
Place on parchment paper, roll into a log, and chill in the fridge for at least 30 minutes (or 10 minutes in freezer).
Prepare the chicken
2
Butterfly each chicken breast by slicing horizontally, without cutting all the way through.
Open flat, cover with plastic wrap, and pound gently to about ¼ inch thickness.
Season with salt and pepper.
Fill & roll
3
Cut chilled herb butter into sticks.
Place a piece of butter on each flattened chicken breast.
Roll chicken tightly into a log, folding in sides to enclose butter.
Wrap each roll in plastic wrap and chill for 15 minutes to firm up.
Bread the roulades
4
Dredge each roulade in flour, dip in beaten eggs, then roll in panko breadcrumbs until fully coated.
Place on a baking sheet.
Cook
Slice & serve
6
Rest roulades for 5 minutes.
Slice into thick rounds, revealing the herb-butter swirl inside.
Serve hot with festive garnishes.
Serving Suggestions
7
Pair with roasted baby potatoes, green beans almondine, or a bright cranberry relish .
Works beautifully on a platter as a carved main.
Wine pairing: Chardonnay, Riesling, or Pinot Noir for balance.
Tips & Variations
8
Make-ahead: Roulades can be assembled and breaded a day in advance, then cooked before serving.
Festive herbs: Swap dill for sage or rosemary for a more Christmassy flavor profile.
Luxury twist: Add finely chopped truffle or sun-dried tomatoes to the herb butter.
Lighter version: Bake without pan-searing, drizzled lightly with olive oil for crispness.
Ingredients For the roulade
6 boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
3 tbsp olive oil
For the festive herb butter filling
½ cup unsalted butter, softened
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh tarragon, chopped
1 tsp fresh thyme leaves
Zest of 1 lemon
Pinch of nutmeg (optional, for holiday warmth)
Salt & pepper, to taste
Directions Make the festive herb butter
1
In a bowl, combine softened butter, garlic, parsley, dill, tarragon, thyme, lemon zest, nutmeg, salt, and pepper.
Mix well until smooth and uniform.
Place on parchment paper, roll into a log, and chill in the fridge for at least 30 minutes (or 10 minutes in freezer).
Prepare the chicken
2
Butterfly each chicken breast by slicing horizontally, without cutting all the way through.
Open flat, cover with plastic wrap, and pound gently to about ¼ inch thickness.
Season with salt and pepper.
Fill & roll
3
Cut chilled herb butter into sticks.
Place a piece of butter on each flattened chicken breast.
Roll chicken tightly into a log, folding in sides to enclose butter.
Wrap each roll in plastic wrap and chill for 15 minutes to firm up.
Bread the roulades
4
Dredge each roulade in flour, dip in beaten eggs, then roll in panko breadcrumbs until fully coated.
Place on a baking sheet.
Cook
Slice & serve
6
Rest roulades for 5 minutes.
Slice into thick rounds, revealing the herb-butter swirl inside.
Serve hot with festive garnishes.
Serving Suggestions
7
Pair with roasted baby potatoes, green beans almondine, or a bright cranberry relish .
Works beautifully on a platter as a carved main.
Wine pairing: Chardonnay, Riesling, or Pinot Noir for balance.
Tips & Variations
8
Make-ahead: Roulades can be assembled and breaded a day in advance, then cooked before serving.
Festive herbs: Swap dill for sage or rosemary for a more Christmassy flavor profile.
Luxury twist: Add finely chopped truffle or sun-dried tomatoes to the herb butter.
Lighter version: Bake without pan-searing, drizzled lightly with olive oil for crispness.
Chicken Kiev Roulade with Festive Herbs
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