Whole30 Chicken Kyiv
Whole30 Chicken Kyiv is a healthier twist on the classic Ukrainian dish, crafted to align perfectly with Whole30 dietary guidelines without compromising on flavor. In this recipe, tender chicken breasts are stuffed with a fragrant blend of ghee, fresh parsley, dill, and garlic, then rolled and coated in a gluten-free breading made from almond and coconut flour, seasoned with paprika for a subtle kick. Pan-seared to golden perfection and finished in the oven, these succulent chicken rolls deliver a crispy exterior with a buttery, herb-infused core. Ready in just an hour, this delicious dish is ideal for anyone seeking a paleo-friendly, gluten-free, and dairy-free dinner. Perfect for serving with fresh greens or roasted veggies, it's satisfying, wholesome, and packed with bold, nourishing flavors.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 Boneless, skinless chicken breasts
- 4 tablespoons Ghee
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 2 cloves Garlic, minced
- 0.5 cup Almond flour
- 2 Eggs
- 0.25 cup Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the ghee, chopped parsley, chopped dill, and minced garlic. Mix well to create a herbed ghee mixture.
Place the chicken breasts between two pieces of parchment paper and pound them to a thickness of about 1/4 inch using a meat mallet or rolling pin.
Place 2 tablespoons of the herbed ghee mixture in the center of each chicken breast.
Roll the chicken breast starting from the thicker end, tucking in the sides as you roll to fully encase the ghee mixture. Secure with toothpicks if necessary.
In a shallow dish, mix together almond flour, paprika, salt, and black pepper.
In another shallow dish, whisk the eggs until well beaten.
In a third dish, place the coconut flour.
Dredge each rolled chicken breast first in coconut flour, then dip it into the beaten eggs, and finally coat it with the almond flour mixture.
Heat olive oil in a large ovenproof skillet over medium heat.
Add the coated chicken breasts to the skillet and cook for about 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20 minutes until the chicken is cooked through.
Remove the chicken from the oven and allow it to rest for a few minutes before serving.
Remove any toothpicks if used, and serve warm.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 2.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 680 mg | 14% | |
*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.
