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The secret to PERFECT Kiev is to have near-frzn butter and make final preparations quickly, then bake.
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The butter will ooze out of the Kiev when sliced.
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Otherwise, you end up with baked chicken in a pool of butter (that isn't all bad, lol).
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1.
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In a small bowl, stir together the butter, 1/8 tsp.
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garlic pwdr, grnd red pepper, and 1 Tbsp.
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of parsley.
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Spread the butter mix 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
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2.
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Place the cereal in a large plastic resealable bag, and crush with a rolling pin.
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Add in the remaining parsley, 1 1/2 tsp.
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garlic pwdr, paprika and salt, seal the bag, and shake to mix.
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3.
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Preheat the oven to 375 degrees F (190 degrees C).
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Grease a 9x13 inch baking dish.
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4.
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Remove the slab of butter mix from the freezer, and slice into 6 strips.
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Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks.
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Dip rolled chicken breasts into buttermilk, then into the cereal mix.
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Place coated breasts into the prepared baking dish.
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5.
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Bake, uncovered, for 30 to 40 min till chicken is no longer pink, and the juices run clear.
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The outside should be crispy and golden brown.
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6.
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Remove tooth picks and serve.
