This paleo chicken Kiev was flavorful and juicy with a pan fried crisp!
2 chicken breasts
1/4 bunch parsley
1 tbsp dried dill
1 minced garlic clove
2 tbsp ghee or butter
Paleo “breadcrumbs” (almond meal, flax seed meal, garlic powder, onion powder, smoked paprika-be liberal with your spices to flavor the chicken)
1 beaten egg
2 tbsp oil for frying (I used coconut)
Salt and pepper for seasoning chicken, herb mixture, and “breadcrumbs”
Scallions and extra parsley for garnish
Preheat oven to 400. Mix breadcrumb ingredients and put on a plate (I used a little more flax than almond, and put a generous sprinkle of everything else in there). Whip up one egg and put in a bowl.
Mix butter or ghee, dill, parsley and garlic into a paste and set aside.
Slice chicken breasts in half lengthwise and pat dry. Spread the mixture onto one side of the chicken, fold it in half so the mixture stays inside. Dip each piece in egg and the “breadcrumbs.” Fry on medium in a cast iron skillet on each side for about 3 minutes. I did two pieces at a time to make them fit. Move all 4 pieces to the skillet and transfer it to the oven for about 15 minutes or until chicken reaches an internal temperature of 165.
Let it rest for about 5 minutes, top with more parsley and green onion and enjoy! I added a minimal sprinkle of parmesan for good measure-NOT paleo).
