Deconstructed Chicken Kiev
A drama-free way to get the flavor of Chicken Kiev without a ton of effort.
Equipment
- Enameled cast-iron skillet
Ingredients
For the Chicken
- 4 small chicken breasts 1 to 1.5 pounds total
- 1 cup almond flour
- 1 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- black pepper to taste
- 2 large eggs beaten
- 6 tbsp avocado oil
For the Herb Butter
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh chives
- 1/4 cup fresh dill
- 1/4 cup fresh flat-leaf parsley
- 6 tbsp salted butter
Instructions
- Coarsely chop the fresh herbs and set aside.
- Heat the avocado oil in a large enameled cast-iron skillet over medium high heat.
- Using a meat tenderizer mallet, pound the chicken breasts to 1/4 to 1/2 inch thickness if necessary.
- On a large plate, mix together the almond flour, salt, pepper, garlic powder, and onion powder. Beat the eggs into a medium bowl. Put those next to your cooking surface.
- Dip a chicken breast into the beaten egg, then dredge in the almond flour mixture. Place it gently into the pan. Repeat with the remaining chicken breasts, and cook for 4-5 minutes, until the bottom of the chicken turns golden brown. Flip them carefully and cook for another 4-5 minutes.
- While the chicken is cooking, melt the butter over medium heat in a small saucepan. As soon as it's melted, add the herbs and simmer over low heat.
- When the chicken is finished, put each piece onto a plate, and drizzle with up to 2 tablespoons of the melted herb butter. Serve immediately.
- Macros per serving: 518 calories, 2 grams net carbs, 37 grams protein, 39 grams fat.