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:

• 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

LOW CARB CHICKEN KIEV RECIPE - (4.4/5)

Steps:

• Mix together the stick of butter, herbs, and salt and pepper until well combined. This can be done by softening the butter and mashing the ingredients together with a fork, or by blending everything in a food processor or stand mixer. Scrape the butter onto a piece of plastic wrap or parchment paper and shape/roll it into a log that is about the same size as a stick of butter. Place in the freezer 25 minutes to harden. Place each chicken breast between two pieces of plastic wrap or wax paper and use a mallet or rolling pin to pound each breast to 1/4-inch thickness. Don't pound it too thin, or the meat will tear when you try to roll it up. Take the butter out of the freezer and slice it into 4 rectangular pieces that are the same size. Place a slab of butter in the middle of each chicken breast. Fold in the short sides of the chicken breast just a little bit, and then fold over one long side so it covers the butter. Roll the breast long ways into a tight roll. Refrigerate 1-2 hours, which makes the butter firm and helps the chicken hold together better. Season the outside of the chicken lightly with salt and pepper. Heat olive oil/animal fat in a sauté pan over medium-high heat. When the oil is nice and hot, reduce the heat to medium-low and add the chicken breasts with the seam down. Cook until golden brown on all sides and cooked through, approximately 20 minutes. A few minutes before the chicken comes out of the pan, you can add remaining tablespoons of butter, for extra flavor and browning. Read more: http://www.marksdailyapple.com/butter-stuffed-chicken-kiev/#ixzz2wEFUGIGT

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!

LOW FAT CHICKEN KIEV AND CHIPS

Steps:

• Preheat oven to 200 degrees Celcius.
• Spray a square of baking foil with the cooking spray, and place the chicken thigh onto it.
• Mix together the salsa, mayonnaise, margarine, garlic and herbs to taste, and push into the 'hole' in the piece of chicken where the bone was.
• Spray the top of the piece of chicken and bring the foil up to form a parcel. Place on a baking tray in the oven.
• Cut the potato up into chips, and microwave on high for 2-3 minutes (depending on size of chips).
• Spray a baking tray with cooking spray, then add chips. Spray again, and toss the chips to make sure they're evenly covered. Put in oven with chicken (which should have been in for about 8-10 minutes).
• After about 12 minutes, toss the chips again and make sure they're cooking evenly. After they've been in the oven about 25 minutes, they should be ready (time depends on oven and how crispy you like your chips).
• Remove chicken parcel and chips from oven and serve, drizzling juices from the foil over the chicken.
• I like to serve it with steamed green beans and grilled mushrooms, but it's personal choice!