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Editor’s note: this recipe 1st appeared at the wonderful food website For Good Measure several years ago. A lot has happened since then, to say the least, including the emergence of a new international consensus in how to transliterate the name of Ukraine’s capital city. While the original recipe with the old spelling appears below, from now on it’ll be Chicken Kyiv to us.

As I write this small note, on March 3rd, 2022, Kyiv is under assault. Experts are debating whether it will be weeks or days before the metropolis falls to the Russian army. Cooking a chicken recipe seems like a paltry tribute in the face of such horrors. If you feel moved to help, please check out our article on charities helping people with diabetes in Ukraine.

Chicken Kyiv has a disputed history – Russians claim that it’s a Moscow invention, while competing claims suggest it was first served in Paris, London, or New York. No matter where it started, Kyiv and Ukraine appear to have adopted the dish, and that’s good enough for us.

Here is Jennifer’s original recipe:

Chicken Kiev

Lemon, garlic, and butter, oh my! This international recipe transforms skinless chicken breasts into a savory, herby showstopper and primary course.

Course Main Course, Main Dish

Cuisine Chicken, Grain-Free, Ketogenic, Low-Carb

Keyword Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Resting time 5 minutes

Total Time 40 minutes

Servings

Calories 361kcal

Ingredients

4 tbsps butter
1/2 cup parsley, chopped
3 tsps garlic, minced
1 tsp lemon juice
1 tsp salt, divided
1/4 tsp black pepper
1 cup almond flour
1/2 tsp paprika
1/4 tsp cayenne pepper
2 pounds boneless, skinless chicken breast

Instructions

Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Soften butter in microwave.
Add parsley, garlic, lemon juice, ½ teaspoon salt and pepper, stirring until combined.
Roll in parchment, creating a tubular shape and freeze for 15 minutes.
Mix almond flour, paprika, additional ½ teaspoon salt and cayenne in a bowl, set aside.
Whisk egg in another bowl, set aside.
Rinse and pat dry chicken breasts.
Pound chicken to uniform ¼ inch thickness.
Dip breasts first in whipped egg, then roll in almond mixture.
Remove herbed butter from the freezer, adding a section to the middle of the pounded breast.
Roll sides around filling and secure with wooden toothpicks, placing on prepared baking sheet.
Repeat until all breasts are prepared, leaving an inch of room between.
Bake for 30 minutes or until inner temperature reaches 165 degrees.
Remove from oven, tenting in aluminum foil for 5 minutes.
Remove wooden toothpicks before serving.

Notes

Please note you will need wooden toothpicks for this recipe.

Nutrition

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.