LOW CARB CHICKEN KIEV RECIPES

Steps:

• "4 large boneless skinless chicken breasts, tenders removed. black pepper to taste 4 cloves of garlic, finely minced (the recipe only calls for 2, but I love garlic!) approx. 1 tbsp of fresh parsley, finely chopped about 1/3 cup of butter (keep it refridgerated until you use it...it needs to be cold) 1 beaten egg 2 tbsp of heavy cream 1/2 cup of finely ground pork rinds 1/2 cup of grated parmesan 2 cups of veg. oil for frying lemon wedges for finishing 1. Pound the chicken breasts flat between two pieces of waxed paper until about 1/4-1/3 inch thick. Sprinkle ONE side only with black pepper. Divide the garlic and parsley into four servings. Place one serving of each one on the peppered side of the chicken, in the center. 2. Cut the cold butter into squares that measure approx. 1 inch x 1 inch x 1/2 inch. Try not to handle too much! Top each breast's garlic/parsley mound with one square of butter. 2. Fold two sides of the chicken over the butter, then roll lengthwise like an eggroll to completely encase the butter inside the chicken. Secure with metal mini-skewers (like the kind you would use to truss a turkey). 3. Combine the egg with the cream. Combine the pork rinds with the parmesan. 4. Dip the rolls into the egg and cream mixture, then roll in the 'crumb' mixture until well coated. Place in the refrigerator while heating the oil. 5. Heat the oil over med. high heat, until a droplet of water 'skates' over the surface when dropped on it. 6. Fry the breast rolls approx 6-8 mins on the first side, flip over and repeat time on other side. Drain on paper towelling. 7. Just before serving, remove the skewers and sprinkle with lemon juice. When you cut into this breast, the butter should just oooooooooze out! Yum Yum!!!"

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.