Low Carb Chicken Kyiv
Indulge in the rich and satisfying flavors of this **Low Carb Chicken Kyiv**, a healthier twist on the classic comfort food. Featuring succulent chicken breasts stuffed with a flavorful garlic herb butter—infused with fresh parsley, zesty lemon juice, and aromatic garlic—this recipe delivers a decadent bite without the carb-heavy breading. Instead, a crispy coating made from **almond flour** and **grated Parmesan cheese** provides a golden, crunchy exterior while keeping it gluten-free and keto-friendly. Perfectly seared and oven-baked to juicy perfection, this quick and easy Chicken Kyiv is ready in under an hour and makes for a delightful dinner for two. Serve it with a light green salad or steamed vegetables for a wholesome, low-carb meal packed with flavor. Ideal for weeknight cooking or special occasions, this dish is a must-try for fans of irresistible, diet-conscious recipes!
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 60 grams Butter
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
- 100 grams Almond flour
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (390°F).
In a small bowl, combine the softened butter with minced garlic, chopped parsley, lemon juice, and a pinch of salt and pepper. Mix well.
Place the butter mixture on a piece of plastic wrap and shape it into a small log. Wrap tightly and freeze for about 15 minutes until firm.
Meanwhile, use a sharp knife to carefully create a pocket in each chicken breast by slicing horizontally from the thickest side, being careful not to cut all the way through.
Once the garlic herb butter is firm, cut it into two equal pieces and stuff one piece into each chicken breast pocket. Secure the openings with toothpicks to prevent the filling from leaking out during cooking.
In a shallow bowl, mix almond flour and grated Parmesan cheese. In another bowl, beat the eggs until smooth.
Season the chicken breasts with salt and black pepper. Dip each breast in the beaten eggs, allowing excess to drip off, then coat with the almond flour mixture, pressing to adhere.
Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Remove the chicken from the oven and let it rest for a few minutes before removing toothpicks and serving.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 4.5 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 896 mg | 69% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
