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Chicken Kiev Roulade with Festive Herbs

Yields6 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

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.

Chicken Kiev Roulade with Festive Herbs

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
Make the festive herb butter
1

  1. In a bowl, combine softened butter, garlic, parsley, dill, tarragon, thyme, lemon zest, nutmeg, salt, and pepper.

  2. Mix well until smooth and uniform.

  3. 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

  1. Butterfly each chicken breast by slicing horizontally, without cutting all the way through.

  2. Open flat, cover with plastic wrap, and pound gently to about ¼ inch thickness.

  3. Season with salt and pepper.

Fill & roll
3

  1. Cut chilled herb butter into sticks.

  2. Place a piece of butter on each flattened chicken breast.

  3. Roll chicken tightly into a log, folding in sides to enclose butter.

  4. Wrap each roll in plastic wrap and chill for 15 minutes to firm up.

Bread the roulades
4

  1. Dredge each roulade in flour, dip in beaten eggs, then roll in panko breadcrumbs until fully coated.

  2. Place on a baking sheet.

Cook
5

  • Oven method (recommended for holiday ease):

    1. Preheat oven to 375°F (190°C).

    2. Heat olive oil in a skillet over medium-high. Sear roulades until golden on all sides.

    3. Transfer to baking sheet and bake 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C).

  • Classic fry method (for extra crispness):

    1. Deep-fry roulades in hot oil (350°F / 175°C) for 6–7 minutes until golden.

    2. Finish in oven for 10 minutes to ensure cooked through.

Slice & serve
6

  1. Rest roulades for 5 minutes.

  2. Slice into thick rounds, revealing the herb-butter swirl inside.

  3. 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.

Nutrition Facts

6 servings

Serving size