NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Grass-fed butter

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

2 tbsp Almond flour

1 cup Green beans

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small bowl, mash the softened grass-fed butter with minced garlic and chopped parsley until well combined.

• 3

  Shape the garlic butter into a small log, wrap in parchment, and place in the freezer for 10 minutes to firm up.

• 4

  Butterfly the chicken breast by slicing horizontally almost all the way through, then place the chilled butter log in the center and fold the chicken over to seal completely.

• 5

  Whisk the egg in one shallow bowl and mix the almond flour, sea salt, and black pepper in a second bowl.

• 6

  Carefully dip the stuffed chicken into the egg wash, then dredge in the almond flour mixture until fully coated.

• 7

  Place the chicken on the prepared baking sheet and bake for 20-25 minutes until the crust is golden and the internal temperature reaches 165°F.

• 8

  While the chicken bakes, steam the green beans until tender-crisp and serve them alongside the finished Chicken Kiev.