Chicken Kiev

Servings: 2
Calories: 800.8kcal (per serving)
Fat: 50.2g (per serving)
Carbs: 15.4g (per serving)
Protein: 76.1g (per serving)

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.