Chicken Kiev

Crispy almond-crusted chicken breast rolls are filled with a delicious lemon, garlic, and tarragon butter.

Chicken Kiev

Prep Time: 3 hrs, 15 mins Cook Time: 45 mins Yield: 2 breasts

Serving Size: 1⁄2 breast

Ingredients

8 TB. unsalted butter, at room temperature 1⁄2 tsp. sea salt 1⁄4 tsp. freshly ground black pepper 1⁄2 tsp. granulated garlic 2 TB. fresh tarragon, chopped 1 tsp. fresh lemon zest 2 boneless, skinless chicken breasts

1 large egg, beaten 1 cup almond flour 1⁄4 cup sunflower oil 1 In a small bowl, combine unsalted butter, sea salt, black pepper, granulated garlic, tarragon, and lemon zest.

2Using a meat tenderizer, gently flatten both chicken breasts to 1⁄4 inch (.5cm) thickness. (You may want to lay plastic wrap above and below chicken breasts before pounding.)

3Spread butter mixture over one side of each chicken breast. Gently roll chicken into a tight log. Slice each log in half, and secure ends with toothpicks. Refrigerate for 3 hours.

4Preheat the oven to 425°F (220°C). Dip rolled chicken in egg, and then cover in almond flour.

5Heat a medium oven-proof skillet over mediumhigh heat. Add sunflower oil.

6When oil is hot and shimmering, place chicken in the skillet. Brown for 3 to 4 minutes on each side.

7Remove toothpicks and bake for 30 to 35 minutes, or until chicken is cooked through. Serve immediately.

Nutrition per Serving

Fat 83% Protein 14% Net Carb 3% Ratio 2.2:1

Calories 586 Fat 54g Protein 21g Total Carbohydrate 7g Dietary Fiber 3g Net Carbohydrate 4g Fresh tarragon has an unmistakable licorice-like flavor. If you don’t care for black licorice, use chopped fresh parsley instead.