Low Carb Chicken Kyiv
Indulge in a guilt-free twist on a classic with this Low Carb Chicken Kyiv, a keto-friendly version of the beloved dish that’s packed with flavor and elegance. Succulent chicken breasts are stuffed with a rich garlic and herb butter, creating a molten core of deliciousness that's encased in a crispy almond flour and Parmesan cheese coating. Perfectly seasoned and pan-seared to golden perfection before finishing in the oven, each bite balances tenderness with a satisfying crunch—all while keeping carbs in check. Whether you're following a low-carb lifestyle or simply looking for a healthier dinner option, this recipe is ideal for an impressive yet approachable centerpiece for any meal. Serve with roasted vegetables or a crisp green salad for a restaurant-quality experience at home!
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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
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
In a small bowl, combine the softened butter with minced garlic, chopped parsley, lemon juice, and a pinch of salt and pepper. Mix well.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
In a shallow bowl, mix almond flour and grated Parmesan cheese. In another bowl, beat the eggs until smooth.
Step 7
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.
Step 8
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.
Step 9
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).
Step 10
Remove the chicken from the oven and let it rest for a few minutes before removing toothpicks and serving.
Nutrition Facts
| Serving size | (763.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2282.1 |
| Total Fat 166.2g | 0% |
| Saturated Fat 52.3g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 891.7mg | 0% |
| Sodium 3965.0mg | 0% |
| Total Carbohydrate 25.7g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 4.5g | |
| Protein 178.0g | 0% |
| Vitamin D 91.6IU | 0% |
| Calcium 895.9mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 258.8mg | 0% |
Source of Calories