Chicken Kiev

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

Please note you will need wooden toothpicks for this recipe.

Servings: 6


  • 4 tablespoons butter
  • ½ cup parsley, chopped
  • 3 teaspoons garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 cup almond flour
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • 2 pounds boneless, skinless chicken breast


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

 Naturally low-carb & gluten-free

Nutritional Information for one 5 oz. serving:

Calories: 361, Fat: 21g, Carbs: 5g, Fiber: 2g, Sodium: 644mg, Sugars: 0, Protein: 37g

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