Wednesday, January 14, 2015

Paleo Chicken Kiev


I don't know that I'd ever eaten chicken Kiev prior to the caveman subtly pointing out that it's long been one of his favorite dishes. I've made it a couple of times for him since, trying to adapt it to be as delicious but clean as possible.

This last attempt I think I really nailed it! He said it was definitely my best yet, and it really hit the spot on this chilly night.

While you could certainly make this one with ghee, I do think that real butter will yield the most authentic and tasty results. I used Kerrygold butter and it was divine!

Paleo Chicken Kiev

4 thin chicken cutlets (pound out if you have breasts and they're not thin)
1/4 cup unsalted butter, softened
1/4 cup chopped parsley
3-4 minced garlic cloves
salt, to taste
1 cup coconut milk
juice of 1/2 lemon
1 cup almond meal
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. ground black pepper

Mix 2 tbs. chopped parsley and minced garlic cloves with softened butter. Season with a little salt. Spread out until it's 1/4 inch thick on a piece of tin foil and freeze until firm.

When ready to cook chicken, preheat oven to 375.

Combine coconut milk and lemon juice in a shallow bowl or rimmed plate. In a separate container mix almond meal with spices.

Cut butter into 4 strips. Place in the center of a piece of chicken, fold it over and hold with a toothpick.

Dip chicken in coconut milk, allowing excess to drip off. Dredge in almond meal mixture and place in a greased baking dish. Repeat with remaining chicken.

Bake for 40 minutes or until outside is golden and chicken is cooked through.

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