To make mixing easier, soften your butter first. Let it sit in a room temperature spot for 30 minutes before you use it.

You can also substitute wax paper for plastic wrap. Work quickly so that the butter doesn’t melt from the warmth of your hands and start to lose its shape.

Use a kitchen timer or the clock app on your phone to keep track of the time. If you are making the butter ahead of time, you can keep it in the freezer for up to 3 days.

Always wash your hands with soap and warm water before and after handling raw chicken so you don’t spread harmful bacteria.

To make it easier to roll the chicken, pile the butter and breadcrumbs as close to the center of the chicken as possible.

If you’re having trouble getting the chicken to stay rolled up, you can stick 1 to 2 toothpicks through the center to secure it.

One option is to prepare the chicken rolls the night before you want to serve them. Then, you can leave them in the refrigerator overnight.

If you don’t have a whisk for the eggs, you can use a fork instead. The tines help break up the yolk just like a whisk does.

Make sure to completely cover the rolls in both the egg mixture and the breadcrumbs if you want that all-over crispy coating. If you’d like more seasoning, you can also sprinkle salt and pepper on the chicken before coating them.

If your stove has 9 settings, for example, medium heat is from 4 to 6. You can use any type of oil, like olive or avocado oil, instead of vegetable oil. You can also substitute another fat, like butter or lard.

Another way to know if the chicken is done is to check it with a meat thermometer. Stick the thermometer in the meat and look for a reading of at least 165 °F (74 °C). Don’t cook the chicken past the point of golden brown, or it will be dry.

You can grease the baking dish before placing the chicken in it if you want. However, it’s not necessary because the butter in the chicken will coat the bottom and prevent it from sticking.

To check if the chicken is done, insert a meat thermometer into the center and check that the temperature is at least 170 °F (77 °C). For an even tastier meal, spoon any drippings from the bottom of the pan over the chicken when you serve it. Store any leftover chicken kiev in an airtight container. Keep it in the refrigerator for up to 1 week or in the freezer for up to 6 months.