Begin by preparing the filling. In a small bowl, combine the butter with 1 tablespoon each of minced parsley, green onion, and garlic. Mix until well blended.
Next, spoon the mixture onto a piece of plastic wrap and form it into a small log. Once you have your log, twist the ends to seal it tightly and freeze for 40 minutes. This helps the butter solidify.
While your filling is chilling, take your chicken breasts and butterfly each one horizontally. Use a meat mallet to pound each half to a thickness of about ¼ inch. This step ensures even cooking and helps keep the chicken juicy.
Season the chicken with salt and pepper. This is a crucial step as it enhances the overall flavor of the dish.
After the butter has firmed up, cut the log into four equal pieces. Place one piece in the center of each chicken breast.
Now comes the fun part! Tightly roll up each piece of chicken from the long side, tucking the ends under as you go. Secure them with toothpicks to keep everything in place.
Chill the rolled chicken for an additional 30 minutes. This keeps the filling from leaking out during cooking.
While the chicken chills, preheat your oven to 425°F. Spray a baking dish with cooking spray and set it aside.
Prepare your breading station by combining the Panko breadcrumbs, paprika, cayenne, and remaining parsley in a shallow bowl. In another bowl, place the buttermilk.
Dip each rolled chicken piece into the buttermilk, ensuring it's fully coated, then roll it in the breadcrumb mixture until well covered.
Place the breaded chicken in the prepared baking dish, seam side down. Bake uncovered for about 35 to 40 minutes, or until the internal temperature reaches 165°F.
Once cooked, carefully remove the toothpicks and serve your Baked Chicken Kiev hot, enjoying the melted filling that oozes out with each slice.
