Keto Chicken Kiev Recipes

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:

• 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