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Recipes

Keto Chicken Kiev

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This classic recipe, Chicken Kiev, has all of our favorite ingredients, herbs, garlic, lemon, and of course lots of butter. Nobody can resist chicken stuffed with herb butter. This chicken dish has serious flavor. Its simple, delicious and impressive.

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For the Herbed Butter

  • 6 Tablespoons (3/4 stick) butter, soften
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)

For the Chicken

Keto Chicken Kiev baked on plate with sprig of parsley
  • 4 large skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1 Tablespoon water
  • olive, avocado, or algae oil for frying

Preparing the Herbed Butter

herbed butter cut into 4 strips

In a small bowl, combine butter, parsley, lemon juice, garlic, salt, black pepper, and cayenne perrer, if desired; mix well.

On a sheet of waxed paper, pat the mixture into a 3- x 1 1/2-inch rectangle, about 1/2 inch thick. Freeze until firm, about 20 minutes.

Cut chilled butter lengthwise into 4 sticks; chill until ready to use.

Making the Chicken Kiev

Keto Chicken Kiev rolled chicken baked

Place a chicken breast half between 2 sheets of waxed paper; using the flat side of a kitchen mallet, pound the chicken firmly until it is about doubled in surface area and about 1/4 inch thick.

Remove chicken from waxed paper and trasfer to a clean work surface. Repeat with remaining chicken breasts.

Place 1 stick of herb butter along the short side of a chicken breast half. Starting at the short end, tightly roll the chicken up and over the butter. Continue to roll the chicken, folding the ends in a completely enclosing the butter.

In a shallow dish, combine almond flour, salt and pepper. In another shallow dish, beat egg with water.

raw chicken breast with almond flour coating stuffed with butter

Dip chicken rolls in egg wash to coat; dredge in seasoned flour mixture, patting so crumbs adhere. Cover chicken; chill at least 1 hour.

chicken breast stuffed with butter placed in skillet with oil

Pour oil into a skillet. Heat over medium-high heat. Add chicken in batches, being carful not to overcroud; fry in skillet until chicken is cooked through. Serve immediately.

Tips

This chicken dish is famed for its herbed-butter filling that spills out when the chicken is cut. If you allow the chicken to stand a few minutes before you cut it open, the chicken will absorb more of the flavorful butter.

This delicious side dish is a perfect accompaniment for the chicken Kiev; Saute broccoli and cauliflower in a little of the herbed butter.

Form an extra batch of the flavorful butter. Wrap in waxed paper and chill. Can also add in paprika or chopped herbs. Keep on hand to use in future dishes or serve with almond flour crackers.

To take full advantage of the herbed-butter filling, serve chicken Kiev on a bed of cauliflower rice.

Serves 4

Keto Chicken Kiev pinterest image

Keto Chicken Kiev

Course Main Course
Keyword chicken, Keto, Recipe

Ingredients

For the Herbed Butter

  • 6 Tablespoons 3/4 stick butter, soften
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • 2 medium cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional

For the Chicken

  • 4 large skinless boneless chicken breast halves (about 1 1/2 pounds)
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1 Tablespoon water
  • olive avocado, or algae oil for frying

Instructions

Preparing the Herbed Butter

  • In a small bowl, combine butter, parsley, lemon juice, garlic, salt, black pepper, and cayenne perrer, if desired; mix well.
  • On a sheet of waxed paper, pat the mixture into a 3- x 1 1/2-inch rectangle, about 1/2 inch thick. Freeze until firm, about 20 minutes.
  • Cut chilled butter lengthwise into 4 sticks; chill until ready to use.

Making the Chicken Kiev

  • Place a chicken breast half between 2 sheets of waxed paper; using the flat side of a kitchen mallet, pound the chicken firmly until it is about doubled in surface area and about 1/4 inch thick.
  • Remove chicken from waxed paper and trasfer to a clean work surface. Repeat with remaining chicken breasts.
  • Place 1 stick of herb butter along the short side of a chicken breast half. Starting at the short end, tightly roll the chicken up and over the butter. Continue to roll the chicken, folding the ends in a completely enclosing the butter.
  • In a shallow dish, combine almond flour, salt and pepper. In another shallow dish, beat egg with water.
  • Dip chicken rolls in egg wash to coat; dredge in seasoned flour mixture, patting so crumbs adhere. Cover chicken; chill at least 1 hour.
  • Pour oil into a skillet. Heat over medium-high heat. Add chicken in batches, being carful not to overcroud; fry in skillet until chicken is cooked through. Serve immediately.
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