Low Carb Chicken Kiev Recipe 445

KETO CHICKEN KIEV

Steps:

• In a medium bowl, combine butter, parsley, garlic, salt, and pepper. Form into a log and wrap with parchment paper, waxed paper, or plastic wrap. Refrigerate for at least 2 hours, until firm.
• Place the chicken breast in a zip-top bag and pound with a meat mallet until the chicken is 1/4" thick.
• Place butter in the center of each chicken breast and wrap tightly from the long side, tucking in the short sides as you go. Secure with toothpicks. Wrap tightly with plastic wrap and refrigerate at least 2 hours or overnight.
• In a shallow bowl, combine almond flour, parmesan, and cayenne pepper.
• In another bowl, beat the eggs.
• Coat the chicken in the eggs, and then dip in the almond flour mixture, using your fingers to press to coating into the chicken.

CHICKEN KIEV

Steps:

• Preheat your oven to 350F and start to pound your chicken breasts until they're quite thin- about 1/2 - 1 centimeter thick. Season with salt, pepper, parsley and tarragon.
• Now add 2 tablespoons of butter, cut to fit the length of the chicken breast, and chopped garlic and green onion.
• Roll the chicken up and secure with tooth picks.
• For your bread crumbs, you'll be using crushed pork rinds. The easiest way to crush them is to either put them in a Nutribullet for a few seconds.
• Prepare your dredging station by adding some coconut flour to a shallow bowl, a beaten egg to another and your pork rinds to a third.
• Coat your chicken in the coconut flour first, sealing all sides, then dipping into your beaten egg and finally coating it fully in pork rinds.
• Place your chicken in the fridge for about 30 minutes before frying it on all sides in a well oiled pan.
• Then place the chicken breasts in a baking dish and bake for about 20 minutes. You may baste the chicken in any butter that may seep out.
• Serve on a bed of arugula and enjoy!

LIGHTER CHICKEN KIEV

Steps:

• For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and generously with black pepper. Cover with cling film and chill in the freezer for 30 mins while you prepare the chicken.
• Mix together the panko crumbs and flour. Heat a large, non-stick frying pan, tip in the crumb mix and toast in the dry pan for a few minutes or until turning pale brown - stir regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl, season with pepper and set aside.
• Butterfly each chicken breast without cutting all the way through, so you can then open them out flat, being careful not to make any other cuts in the flesh that the filling could escape from. Lay each breast between two pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Peel off and discard the top piece of cling film and season each breast with pepper. Place a quarter of the filling in the middle, then bring both the shorter ends of the chicken in slightly so they cover each side of the filling. Now bring a long side up and carry on rolling up to make a tight package - use the cling film to help , and keep the ends tucked in as you go. Wrap each kiev tightly in the cling film and chill in the fridge for about 30 mins (or overnight if you prefer).
• Heat oven to 230C/210C fan/gas 8. Tip half the crumb mix onto a large plate. Put the buttermilk in a shallow dish and season with pepper. Remove the cling film from two of the kievs, coat each in the buttermilk, then roll in the crumbs to evenly coat all over. Pat them on the ends too, to coat and keep well sealed. Repeat with the remaining two kievs.
• Heat 11/2 tsp of the oil in a small nonstick frying pan. Add two of the kievs and fry for 1½ mins over a medium-high heat, without moving them, adjusting the heat if necessary so they don't burn. Turn them over, pour in another ½ tsp oil to cover the base of the pan and fry for 1 min more to brown the other side, carefully turning so all sides are becoming golden. Remove with a wide spatula and lay in a shallow baking tin lined with baking parchment. Wipe any crumbs from the pan, then repeat with the rest of the oil and chicken.
• Bake the chicken in the oven for 15 mins until cooked and crisp. Serve with lemon wedges and watercress. If any juices have managed to escape during cooking, simply drizzle them around the chicken once served.
• For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and generously with black pepper. Cover with cling film and chill in the freezer for 30 mins while you prepare the chicken.
• Mix together the panko crumbs and flour. Heat a large, non-stick frying pan, tip in the crumb mix and toast in the dry pan for a few minutes or until turning pale brown - stir regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl, season with pepper and set aside.
• Butterfly each chicken breast without cutting all the way through, so you can then open them out flat, being careful not to make any other cuts in the flesh that the filling could escape from. Lay each breast between two pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Peel off and discard the top piece of cling film and season each breast with pepper. Place a quarter of the filling in the middle, then bring both the shorter ends of the chicken in slightly so they cover each side of the filling. Now bring a long side up and carry on rolling up to make a tight package - use the cling film to help , and keep the ends tucked in as you go. Wrap each kiev tightly in the cling film and chill in the fridge for about 30 mins (or overnight if you prefer).
• Heat oven to 230C/210C fan/gas 8. Tip half the crumb mix onto a large plate. Put the buttermilk in a shallow dish and season with pepper. Remove the cling film from two of the kievs, coat each in the buttermilk, then roll in the crumbs to evenly coat all over. Pat them on the ends too, to coat and keep well sealed. Repeat with the remaining two kievs.
• Heat 11/2 tsp of the oil in a small nonstick frying pan. Add two of the kievs and fry for 1½ mins over a medium-high heat, without moving them, adjusting the heat if necessary so they don't burn. Turn them over, pour in another ½ tsp oil to cover the base of the pan and fry for 1 min more to brown the other side, carefully turning so all sides are becoming golden. Remove with a wide spatula and lay in a shallow baking tin lined with baking parchment. Wipe any crumbs from the pan, then repeat with the rest of the oil and chicken.
• Bake the chicken in the oven for 15 mins until cooked and crisp. Serve with lemon wedges and watercress. If any juices have managed to escape during cooking, simply drizzle them around the chicken once served.

CHICKEN KIEV

Steps:

• Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work. Beat egg and sour cream until smooth and put on small plate. On another small plate lay down the ground pork rinds. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken. Pick up chicken and carefully encase the butter into a chicken log. Roll each log in the egg wash and then into the pork rinds. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat. 3 Servings 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs