My gluten-free version of chicken kiev turned out amazing. My husband ate it at my son’s lacrosse practice and the first thing he said when he walked in the door was how amazing my chicken was :)! My kids also ate every last piece and said they loved it! It is full of wonderful flavor and very satisfying. I hope you enjoy it!

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Gluten-Free Chicken Kiev

Prep Time: 20 minutes

Cook Time: 35 minutes

Number of servings: 4

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Ingredients

• 1/4 cup ghee or softened organic butter
• 1 tbsp chives
• 1 clove garlic, minced
• 4 boneless, skinless chicken breasts (preferably organic)
• 1 cup almond flour
• 2 tbsp chopped fresh parsley or 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper
• 1 egg (preferably organic)

Instructions

1. Combine ghee/butter, chives and garlic in a tiny bowl. Cover and freeze about 30 minutes until firm.
2. Pre-heat oven to 425 °F. Grease square pan, 9x9x2 inches, with ghee or butter.
3. Flatten each chicken breast to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
4. Cut butter mixture into 4 pieces.
5. Place 1 piece on center of each chicken breast.
6. Fold long sides of chicken over butter.
7. Fold ends up; secure each end with toothpick.
8. Combine almond flour, paprika, salt and pepper.
9. Dip chicken into the egg, then coat evenly with almond flour mixture.
10. Place chicken, seam sides down, in pan.
11. Back uncovered for 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
12. Remove toothpicks.
13. Enjoy!

Gluten-Free Chicken Kiev

• 1/4 cup ghee or softened organic butter
• 1 tbsp chives
• 1 clove garlic, minced
• 4 boneless, skinless chicken breasts (preferably organic)
• 1 cup almond flour
• 2 tbsp chopped fresh parsley or 1 tsp dried parsley
• 1/2 tsp paprika
• 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper
• 1 egg (preferably organic)

1. Combine ghee/butter, chives and garlic in a tiny bowl. Cover and freeze about 30 minutes until firm.

2. Pre-heat oven to 425 °F. Grease square pan, 9x9x2 inches, with ghee or butter.
3. Flatten each chicken breast to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
4. Cut butter mixture into 4 pieces.
5. Place 1 piece on center of each chicken breast.
6. Fold long sides of chicken over butter.
7. Fold ends up; secure each end with toothpick.
8. Combine almond flour, paprika, salt and pepper.
9. Dip chicken into the egg, then coat evenly with almond flour mixture.
10. Place chicken, seam sides down, in pan.
11. Back uncovered for 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
12. Remove toothpicks.
13. Enjoy!

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