About
Ground almonds serve to create the perfectly crisp breading for this low carb adaptation of a classic chicken kiev.
With a rich and flavorsome filling of butter, parsley, garlic and coconut oil, this family favorite is perfect served with a crisp salad or a side of green vegetables.
Ingredients
- 2 large breast (yield after cooking, bone and skin removed) chicken breast
- 1 tablespoon butter
- 1 tablespoon coconut oil
- 1 cup finely ground almond meal flour by bob's red mill
- 1 tablespoon parsley
- 1 large egg
- 1 tbsp, leaves spices thyme dried
- ¼ teaspoon salt
- 1 ⅛ teaspoon black pepper
- 3 clove garlic
Instructions
- Preheat the oven to 390 degrees Fahrenheit.
- Mince the garlic and finely chop the parsley. Add to a small mixing bowl with the butter and coconut oil.
- 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.
- 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.
- 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.
- Add the almond flour to a mixing bowl with the dried thyme and season generously. Mix to combine.
- Dust each stuffed chicken breast with a quarter of the almond flour and reserve to one side.
- Crack the egg into a small bowl and whisk well. Dip each stuffed chicken breast into the egg yolk and coat completely.
- Evenly coat each chicken breast with the remaining almond flour.
- 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.
Nutrition Facts
- Servings: 2
- Calories: 800.8kcal (per serving)
- Fat: 50.2g (per serving)
- Carbs: 15.4g (per serving)
- Protein: 76.1g (per serving)