I recall eating chicken kiev a lot growing up in England. Of course, it was the prepackaged kind that you stuck into the oven (definitely not Paleo chicken kievs!).
However, it never occurred to me that they were Ukrainian in origin (hence the name “kiev”). Although, according to Wikipedia, the Russians claim they invented it.
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The traditional method of making chicken kiev requires you to pound the chicken breast so that it forms a thin layer. Then the chicken is rolled up with garlic butter and herbs inside, breaded, and fried or baked.
I’ve always found pounding meat to be rather labor intensive, so instead, I like to cut a slit in my chicken breasts, make a hole in them and stuff it with garlic and ghee. However, if you prefer, you can definitely pound the chicken breasts and roll the filling in before dipping it into the egg wash and “breading.”
Paleo Chicken Kiev Recipe
I started by cutting a slit at the top of the chicken breast (don’t cut all the way through) and created a hole by cutting out a small bit of the chicken.
Then I stuffed the garlic and ghee into the chicken breast.
I dipped the chicken breast into an egg wash and then into the “breading” (coconut flour, garlic powder, and salt).
And then baked them.