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Keto Chicken Kiev

Course Main Course
Keyword chicken, Keto, Recipe


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


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.