Paleo Chicken Kyiv
Indulge in the ultimate comfort food makeover with this Paleo Chicken Kyiv, a grain-free, keto-friendly twist on the classic Eastern European dish. Succulent chicken breasts are stuffed with a rich, herbaceous ghee infused with fresh parsley, dill, garlic, and a splash of zesty lemon, then coated in a crispy almond and coconut flour breading. Seared to golden perfection and finished in the oven, each bite delivers a tantalizing combination of crunch and velvety melted butter. Perfect for those following Paleo or gluten-free diets, this dish is as wholesome as it is luxurious. Serve it alongside your favorite roasted vegetables for a show-stopping, nutrient-packed meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 100 grams Ghee
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 100 grams Almond flour
- 50 grams Coconut flour
- 2 large Eggs
- 4 tablespoons Coconut oil
Instructions
In a small bowl, mix together the softened ghee, chopped parsley, chopped dill, garlic powder, sea salt, black pepper, and lemon juice. Place the mixture on a piece of plastic wrap, shaping it into a small log, and refrigerate until firm, about 15 minutes.
Prepare the chicken by laying each breast flat on a cutting board. Using a sharp knife, make a pocket in the side of each breast by cutting horizontally, being careful not to cut all the way through.
Once the herb ghee log is firm, cut it into four equal pieces. Stuff each piece into the pocket of each chicken breast and gently press the edges together to seal as best as you can. Secure with toothpicks if necessary.
Set up a breading station with two shallow dishes. Place the almond flour and coconut flour in one dish and beaten eggs in the other.
Dip each stuffed chicken breast into the beaten eggs, ensuring it is well-coated, then roll it in the almond-coconut flour mixture until fully covered.
Preheat the oven to 350°F (175°C).
In a large oven-safe skillet, heat coconut oil over medium-high heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and allow it to rest for 5 minutes before serving. Carefully remove any toothpicks before plating.
Serve warm, optionally garnished with extra fresh parsley and a side of your choice of Paleo-friendly vegetables.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.2 g | 317% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1249 mg | 416% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 8.2 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2355 mg | 50% | |
*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.
