Experimenting with chicken kiev

As promised - this week I added healthy chicken kiev to my meal plan and did some experimenting to figure out a delicious JERF recipe to share with you all. So, here it is...

Ingredients

2-4 chicken breasts

Coconut oil to fry

Herb butter

100g butter

Handful of fresh parsley leaves (finely chopped)

2 cloves of garlic (crushed)

Salt 

Pepper

"Crumb"

2 eggs (beaten)

3 tbs coconut milk

75g coconut flour/arrowroot flour/cornflour

1/2 tsp garlic powder

**1 cup almond meal (optional)

Mix the butter, herbs, salt and pepper until well combined and then wrap into a log with baking paper/cling wrap and pop into the freezer to harden.

 

Pound the chicken breasts between two pieces of baking paper with a rolling pin until 1/2cm thick. (I also cut the breasts into smaller sizes to make bite sized kievs for the kids.)

Slice the butter into enough equal parts to fill your kievs and pop into the middle of the flattened breast pieces. Fold the shorter ends of the chicken in and then roll the chicken around the butter.

 

Once you've rolled your kiev, cover it in plastic wrap to help hold its shape and pop into the fridge for 1-2 hours.

Preheat the oven to 220 degrees. Pull the chicken out of the fridge, unwrap and dip into the egg/coconut milk mixture, then into the flour combined with the garlic powder. Make sure it has a good coating to really get the "crumb" texture. 

**(I made mine nut free so the leftovers were daycare friendly, but if you don't need to do that, almond meal makes a really good crumb in place of the flour.)

Shallow fry the kievs in coconut oil in a frypan to brown them and then pop into the preheated oven for 20-30 minutes to cook.