February 18th: Chicken Kiev

Introduction

A family favorite – Chicken Kievs are simple to make and really tasty. This paleo version uses ground almonds instead of the traditional breadcrumbs for a delicious grain and gluten-free alternative. Make sure to source good quality free-range chicken breast.

Ingredients:

•2 free range chicken breasts

•50g butter

•1 clove of garlic, crushed

•1 egg

•ground almonds (about 50g)

•Smoked paprika, 1/2 to 1 tsp.

•Ground cumin, 1/2 to 1 tsp.

•Handful of fresh parsley, finely chopped

•Sea salt

•Freshly ground black pepper

•Cooking fat of your choice

•Cocktail sticks to hold the Kiev’s together

Method:

1.Preheat oven to 180C/350F/Gas Mark 4.

2.Place the chicken breast on a board and using a meat hammer bash them out a little.

3.Make a slit in the chicken breasts where you will put the garlic butter.

4.Mix the crushed garlic clove with the butter and a little of the fresh parsley in a bowl until well combined.

5.Place a spoonful of the garlic butter into the slit you have made in each chicken breast. Stick two cocktail sticks through each breast to hold the slit closed.

6.On a plate mix the ground almonds with some smoked paprika, ground cumin, a little fresh parsley and salt and pepper.

7.Crack the egg into a bowl and lightly beat.

8.Dip the chicken breast first into the egg and then roll in the ground almond mixture to get a good coating on both sides. Place the Kievs onto a plate.

9.Heat the cooking fat in a frying pan and then fry the Kievs for 3 to 4 minutes per side to get a nice crispy coating.

10.Place the Kievs into an ovenproof dish and bake for 15 minutes or until the chicken is cooked through. Remove the cocktail sticks before serving.

 

Done