Stuffed Chicken Kiev Patties Low Carb Gluten Free Food

KETO CHICKEN KIEV (LOW CARB, GLUTEN FREE, NUT FREE)

Steps:

• Place all the butter ingredients in a bowl and whisk with a fork to combine. Option to use a stick blender. Chill in fridge while you prepare the chicken.
• Add the chicken breasts to a chopping board. Make a deep pocket in the thick end of each breast using a sharp knife, about half way into the fillet. Careful not to cut through or the butter will leak.
• Split the butter into 4 and push equal amounts into each pocket. Seal with your hands.
• Add the whey, parmesan and seasoning to a large shallow bowl. Add the eggs to another. Dip each breast in the egg then the whey, repeating so each Kiev has a double coating. (This ensures the kievs are juicy on the inside and crisp on the outside. Keep any spare whey mix to one side.)
• Place on a parchment lined baking tray and chill in the fridge for 1 hour. If you find the whey has absorbed into the egg a little after chilling, just sprinkle with a little more whey mix before frying.
• Preheat the oven to 350F / 180C / 160 fan.
• Heat the oil in a large non stick frying pan over a medium heat. Fry the kievs for 2 - 3 minutes each side or until golden - watch so the batter doesn't burn. Cook two at a time to avoid overcrowding and uneven cooking.
• Transfer to a baking tray and cook in the oven for 20 - 25 minutes or until cooked through.
• Season with optional salt, lemon and parsley to serve.
• Storage: Best fresh or refrigerate for one day, but the crumb and filling may be different.

CHICKEN KIEV, A YUMMY & HEALTHY VERSION

Steps:

• Combine all ingredients except the chicken.
• Cut 2 slits in each chicken breast to form 2 pockets.
• Lift the flap of each pocket and fill with some of the yogurt mixture.
• Arrange breasts in a baking dish.
• spoon remaining yogurt mixture over chicken.
• Preheat oven to 450°F.
• Bake chicken 35 minutes, or until crisp and browned.