Creating a crispy golden crumb using ground almonds is a great way to add some texture to a variety of dishes and allows you to recreate some of your favourite foods as Paleo friendly options. One of my favourites is a grain free chicken kiev. Prior to Paleo I would never have thought of attempting to make my own kiev and would always rely on the shop bought versions full of additives, preservatives and meat that vaguely resembles chicken. If only I had known then how easy it is!
Chicken kiev is a great dish for all the family and children can even help with the preparation; they will love getting their hands dirty with dipping the chicken breasts into the egg wash and crumb mixture. It is also a great way to get some fresh herbs into their dinner disguised as a lovely garlic sauce.
One of the great things about making your own grain free chicken kiev is that you can add whatever flavours you like. For this recipe I have used a traditional garlic and parsley sauce but you could also add in other herbs; you could even try a bit of prosciutto in the filling if you wanted to experiment. If you include some dairy in your Paleo lifestyle then you could try out with a bit of cheese as well. It is not just the filling that you can play around with; adding spices and herbs to the crumb would also work well.
Easy grain free chicken kiev…
I used a cut known as chicken supreme; this is the chicken breast with the wing bone attached. I also kept the skin on the breast. I personally think that this cut provides a really juicy and succulent result and it doesn’t dry out as much as a skinless and boneless chicken breast. Always remember to get the best quality meat you can afford.
I used grass-fed butter for my filling as I have been including more of this in diet recently. You can also use clarified butter and to a lessor extent coconut oil. Clarified butter (or ghee) can be purchased from most ethnic supermarket or online. You may also be able to find it in some health food stores or organic supermarkets. It can be difficult to find good quality versions with no additives added so I always recommend that you make your own. Take a look at my article on How to Make Clarified Butter for instructions on how to make plus an overview of the health benefits of including in your Paleo diet.
Once you have added your filling to the kiev you can seal back together with some tooth picks. I usually find that once you have coated the chicken breast in the crumb that this is not needed but you may want to do this if you have been generous on the filling or of you have a particularly large chicken breast.
PIN THE RECIPE FOR LATER:
Servings: 2 people
- 2 chicken breasts, I love the meat from Primal Meats
- 50g (1/3 cup) ground almonds
- 1 large egg, whisked
- For the filling:
- 100g (1/2 cup) chilled grass-fed butter (or ghee)
- 4 garlic cloves, crushed
- 30g parsley (1/2 cup), finely chopped
- Preheat the oven to 180C.
- Place the butter, parsley and garlic into a small bowl and mix together using your hands or a fork. Place onto some cling film or greaseproof paper and roll into a sausage shape.
- Put into the fridge to firm up; depending on how soft it has become this should take anywhere between 5-15 minutes.
- Whilst the butter is setting you can prepare the chicken. Take each breast and place onto a chopping board and slice into it so you create a pouch. If you look carefully you will see there is almost a natural line to follow for this. Be careful not to cut all the way through.
- Place the egg into a shallow bowl and the ground almonds onto a plate or a large bowl.
- Once the butter is set, cut into slices and place into the cavity you have created in each chicken breast. Try to pack in as much as you can ensuring that you can still pull it closed.
- You should be able to push the chicken together so that it seals but you can put in a few cocktail sticks if you think it is a bit unstable.
- Once the chicken has been stuffed, place it first into the egg and then the almond mixture making sure each chicken breast is thoroughly coated in each.
- Place onto a baking tray and put into the oven until cooked through; should be 35-40 minutes depending on the size of your chicken breast.
- I like to serve with slaw or a rocket and watercress salad.
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