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.
- Preheat oven to 425F.
- Cut a slit in each chicken breast and make a hole in the chicken breast with a small knife (cut out a small piece of the chicken to make the hole but try not to cut through the chicken breast). (Alternatively, pound the chicken breast into a thin layer.)
- Stuff 2 tablespoons of ghee and 2 minced cloves of garlic into each chicken breast. (Alternatively, roll these into the pounded chicken breast.)
- Place the whisked egg into one bowl.
- In another bowl, mix together the coconut flour, garlic powder, and salt to form the "breading."
- Carefully pinch the slit closed on the chicken breast and dip into the egg wash and then into the coconut flour "breading" mixture.
- Bake for 35 minutes.