Low Carb Chicken Kiev
How to Make It
Step 1
Preheat the oven to 390 degrees Fahrenheit.
Step 2
Mince the garlic and finely chop the parsley. Add to a small mixing bowl with the butter and coconut oil.
Step 3
Mash the fats and seasonings together well with a fork to create a soft flavoured butter. Place in the fridge for 10 minutes to firm up.
Step 4
While the butter is firming, use a sharp knife to create two pockets in the side of the chicken breasts, careful not to cut all the way through.
Step 5
Stuff each chicken breast with the firmed garlic butter – half in each. Fill the breast completely pushing the butter right into the pocket, ensuring you can seal the opening in the meat closed to encase the filling.
Step 6
Add the almond flour to a mixing bowl with the dried thyme and season generously. Mix to combine.
Step 7
Dust each stuffed chicken breast with a quarter of the almond flour and reserve to one side.
Step 8
Crack the egg into a small bowl and whisk well. Dip each stuffed chicken breast into the egg yolk and coat completely.
Step 9
Evenly coat each chicken breast with the remaining almond flour.
Step 10
Place the breaded chicken breasts on a shallow oven tray and place in the center of the oven to bake for 20-22 minutes until the meat is cooked through and the breading is golden brown.
Ingredients
- Chicken Breast – 2 large breast
- Butter – 1 tablespoon
- Coconut Oil – 1 tablespoon
- Finely Ground Almond Meal Flour by Bob’s Red Mill – 1 cup
- Parsley – 1 tbsp
- Egg – 1 large
- Spices Thyme Dried – 1 tbsp, leaves
- Salt – ¼ teaspoon
- Black Pepper – 1-⅛ tsp
- Garlic – 3 clove