Chicken Kiev 137
Crispy almond-crusted chicken breast rolls are filled with a delicious lemon, garlic, and tarragon butter.
Chicken Kiev Prep Time:
3 hrs, 15 mins
Ingredients 8 TB. unsalted butter, at room temperature ⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
1
⁄2 tsp. granulated garlic
1
2 TB. fresh tarragon, chopped 1 tsp. fresh lemon zest 2 boneless, skinless chicken breasts 1 large egg, beaten 1 cup almond flour ⁄4 cup sunflower oil
1
Nutrition per Serving Fat
83% 14%
Protein
3% 2.2:1
Net Carb Ratio
586 54g Protein 21g Total Carbohydrate 7g Dietary Fiber 3g Net Carbohydrate 4g Calories Fat
Cook Time:
45 mins
Yield:
2 breasts
1
In a small bowl, combine unsalted butter, sea salt, black pepper, granulated garlic, tarragon, and lemon zest.
2
Using a meat tenderizer, gently flatten both chicken breasts to 1⁄4 inch (.5cm) thickness. (You may want to lay plastic wrap above and below chicken breasts before pounding.)
3
Spread butter mixture over one side of each chicken breast. Gently roll chicken into a tight log. Slice each log in half, and secure ends with toothpicks. Refrigerate for 3 hours.
4 5 6
Preheat the oven to 425°F (220°C). Dip rolled chicken in egg, and then cover in almond flour. Heat a medium oven-proof skillet over mediumhigh heat. Add sunflower oil.
When oil is hot and shimmering, place chicken in the skillet. Brown for 3 to 4 minutes on each side.
7
Remove toothpicks and bake for 30 to 35 minutes, or until chicken is cooked through. Serve immediately.
Serving Size:
⁄2 breast
1
Fresh tarragon has an unmistakable licorice-like flavor. If you don’t care for black licorice, use chopped fresh parsley instead.