Low-Carb Chicken Kiev
A decilious modern low-carb recipe for Chicken Kiev.
Servings: 6 servings
Calories: 381kcal
Ingredients
Filling
- ½ Salted Butter - one stick
- ½ tsp Fresh Basil
- ½ tsp Fresh Thyme
- ½ tsp Tarragon
- ⅛ tsp Paprika
- 1 tsp Garlic Powder
Breading
- 1¼ cup Almond Flour
- 2 tsp Paprika
- 4 tsp Black Pepper
- 4 tsp Salt
- 4 tsp Poultry Seasoning
- 3 Egg
- 2 tbsp Half and Half
- ½ cup Parmesan Cheese - grated
Chicken
- 6 Chicken Breast
- 2 tbsp Avocado Oil
Instructions
Making Filling
- In a bowl, combine all of the filling ingredients and mix thoroughly.
- Lay down a piece of plastic wrap and lightly spray it with cooking spray to prevent the butter from sticking.
- Form the mixture into a log and wrap it in the plastic wrap.
- Place it in the freezer while you prepare the chicken. You will want it to become firm.
Chicken Preparation
- Place each chicken breast between 2 pieces of plastic wrap.
- Using a flat meat mallet or pounder, pound the chicken breast down to a thin flat cutlet, approximately ½ inch thick.
- After all the pieces have been pounded thin, salt and pepper each piece.
- Remove the filling mixture from the freezer and cut it into six equal parts.
- Place a piece of the mixture in the center of a chicken cutlet and wrap the chicken tightly around the filling. You will want to work relatively quickly so that the butter mixture does begin to soften too much.
- Place the wrapped chicken cutlets back in the refrigerator while you prepare for the breading process.
Breading
- Set up 3 bowls - 2 with dry ingredients and 1 with wet ingredients.
- Bowl #1: Place ¾ cup of almond flour, 1 tsp of paprika, 2 tsp of black pepper, 2 tsp of garlic powder, 2 tsp salt, and 2 tsp poultry seasoning in bowl.
- Bowl #2: Wisk together 3 eggs and 2 tbsp of half and half.
- Bowl #3: Place ½ cup of almond flour, ½ cup of grated parmesan cheese, 1 tsp of paprika, 2 tsp of black pepper, 2 tsp of garlic powder, 2 tsp of salt, and 2 tsp of poultry seasoning in a bowl.
- dredge one rolled chicken cutlet in Bowl #1, then dredge it into Bowl #2, and finish by dredging it into Bowl #3.
- Repeat for each rolled chicken cutlet and set aside.
- Preheat oven to 375℉.
- Heat oil in a skillet over medium-high heat.
- Brown the breaded chicken pieces on each side and place them into a baking dish.
- Bake in the oven for approximately 15 minutes or until the interior temperature of each piece of chicken reaches 165℉.
- Plate with your favorite sides and enjoy!
Notes
Culinarian Tips, Tricks, and Suggestions:
We have found that Avocado oil works great for this recipe; however, coconut, canola, or peanut oil will also work.
Nutrition
Calories: 381kcal | Carbohydrates: 13g | Protein: 16g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 1930mg | Potassium: 103mg | Fiber: 6g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 3mg
Great for Sunday supper. We make this the day before.