LCHF chicken kievs
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 25 minutes
- Total time 40 minutes
- Servings 6 portions
- Crumb coating
- 100 g raw almonds
- 1 tsp dried oregano
- 1 tsp onion powder or flakes (see Tips)
- ½ tsp sweet paprika
- ¼ tsp salt
- 1 pinch ground black pepper
- Herb and garlic butter
- 100 g Parmesan cheese, cut into pieces (3 cm)
- 100 g salted butter, cold and cut into cubes (2-3 cm)
- 2-3 garlic cloves
- 10 g fresh flat-leaf parsley, leaves only (see Tips)
- 10 g fresh basil, leaves only (see Tips)
- 1 sprig fresh thyme, leaves only
- Chicken Kievs
- 500 g chicken breast, cut into cubes (approx. 3 cm)
- 1 egg
- 1 tsp salt
- 2 tbsp oil, for frying
Preparation
Crumb coating
- Place almonds into mixing bowl and mill 5 sec/speed 9.
- Add oregano, onion powder or flakes, paprika, salt and pepper and combine 5 sec//speed 3. Transfer into a large shallow bowl and set aside. Do not rinse mixing bowl.
Herb and garlic butter
- Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a separate bowl and set aside.
- Place butter, garlic, parsley, basil and thyme into mixing bowl and blend 40 sec/speed 5. Transfer into a separate bowl and set aside. Do not rinse mixing bowl.
Chicken Kiev's
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Place chicken, egg, salt, reserved Parmesan cheese and 20 g of the reserved crumb coating into mixing bowl and mince 40 sec/speed 9, until smooth.
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Preheat oven to 180°C. Line a baking tray (20 x 30 cm) with baking paper and set aside.
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Using damp hands, divide chicken mixture into 6 portions (approx. 100 g each). Flatten each portion to the size of your palm (approx. 1 cm thickness), then place approx. 1 tbsp reserved herb butter into the centre and form chicken mixture around the butter to enclose completely. Ensure there are no thin spots or holes.
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Roll chicken Kiev's in reserved crumb coating and set aside. Once all chicken portions have had 1 crumb coat, repeat process to coat a second time.
- Place a frying pan over medium-high heat and add oil. Working in batches, fry Kiev's for 2-3 minutes, turning frequently until just golden brown, taking care not to overcook. Transfer pan-fried Kiev's onto prepared baking tray and bake for 10 minutes (180°C) or until cooked through. Rest for 5 minutes before serving with low carb sides of choice.
Tips & Tricks
TIP
Be sure to add the parsley and basil leaves in handfuls so the scales can register the weight accurately.
You can make 4 larger portions, if desired. Cooking times will vary and be mindful to adjust the nutritional content accordingly.
After completing crumb coating, chicken Kievs can be frozen for up to 1 month and can be cooked from frozen (adjust cooking times accordingly).
LCHF stands for 'low carb high fat'. This recipe was developed by Skinnymixers (www.skinnymixers.com.au).