Paleo Chicken Kyiv

Indulge in the elegance of a classic dish reimagined with our Paleo Chicken Kyiv, a wholesome and flavorful twist on the traditional favorite. This recipe features tender, boneless chicken breasts stuffed with a rich, herbaceous ghee filling made from fresh parsley, dill, garlic powder, and a hint of lemon juice. Coated in a crispy blend of almond and coconut flours, and pan-seared to golden perfection before finishing in the oven, this dish is not only grain-free and gluten-free but also irresistibly delicious. With its buttery center that melts as you cut into it, this Paleo-friendly rendition of Chicken Kyiv is perfect for a hearty dinner or special occasion. Serve it alongside your favorite roasted vegetables for a restaurant-worthy, satisfying meal that’s as healthy as it is indulgent.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat the oven to 350°F (175°C).

Step 7

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.

Step 8

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).

Step 9

Remove the chicken from the oven and allow it to rest for 5 minutes before serving. Carefully remove any toothpicks before plating.

Step 10

Serve warm, optionally garnished with extra fresh parsley and a side of your choice of Paleo-friendly vegetables.

Nutrition Facts

Serving size	(1127.5g)

Amount per serving	% Daily Value*
Calories	3512.4

Total Fat 247.2g	0%
Saturated Fat 130.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1249.3mg	0%
Sodium 3041.3mg	0%
Total Carbohydrate 56.7g	0%
Dietary Fiber 30.6g	0%
Total Sugars 8.2g
Protein 259.7g	0%

Vitamin D 89.0IU	0%
Calcium 386.0mg	0%
Iron 15.2mg	0%
Potassium 2354.6mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 29.8%

Carbs: 6.5%