Ingredients
- 2 free-range chicken breasts
- 50 gms virgin coconut oil
- 1 clove garlic crushed
- 1 egg
- 50 gms ground almonds
- 1/2-1 tsp smoked paprika
- 1/2-1 tsp ground cumin
- handful fresh parsley finely chopped
- Himalayan Crystal Salt
- Freshly ground black pepper
- ½ cup Organic Virgin Coconut Oil plus more for greasing for frying
- cocktail sticks to hold the kievs together
Servings:
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place the chicken breasts on a board and using a meat hammer bash them out a little.
- Make a slit in the chicken breasts where you will put the garlic butter.
- Mix the crushed garlic clove with the butter and a little of the fresh parsley in a bowl until well combined.
- Place a spoonful of the garlic butter into the slit you have made in each chicken breast. Stick two cocktail sticks through each breast to hold the slit closed.
- On a plate mix the ground almonds with some smoked paprika, ground cumin, a little fresh parsley and salt and pepper.
- Crack the egg into a bowl and lightly beat.
- Dip the chicken breasts first into the egg and then roll in the ground almond mixture to get a good coating on both sides. Place the kievs onto a plate.
- Heat the cooking fat in a frying pan and then fry the kievs for 3-4 minutes per side to get a nice crispy coating.
- Place the kievs into an ovenproof dish and bake for 15 minutes or until the chicken is cooked through.
Remove the cocktail sticks before serving.