This Induction friendly dish takes a little bit of effort, but is well worth it. The rolls can be prepared ahead all but the baking step. Just pop in the oven and bake for 45 minutes before you want to serve. Chicken Kiev is traditionally coated with a bread crumb mixture, but I’m substituting crushed pork rinds to keep it ANA friendly. The butter will melt inside the chicken “packets” during baking and will ooze out when you cut into it at table! Mmmmmm!
6 boneless, skinless chicken breasts (5 oz. each)
¼ c. unsalted butter (½ stick), softened
1 T. chives, minced
1 clove garlic, minced
2 oz. pork rinds (plain) crushed
2 T. parsley, minced
½ t. paprika
1 oz. grated Parmesan (kind in green can is fine)
1 beaten egg
DIRECTIONS: In a small bowl combine softened butter, chives, garlic and parsley. Shape into a rectangle about 3″x2″ on a piece of plastic wrap. Wrap it up and freeze. Now flatten chicken breasts with meat mallet to ¼” thickness. Remove butter from freezer and cut into 6 equal pats. Place one piece of butter in center of each breast. Fold long sides over butter; then fold ends up and secure with toothpick(s).
In a shallow dish, combine crushed pork rinds, paprika, black pepper and Parmesan for coating. In another dish, beat the egg. Dip chicken rolls into egg wash and then coat as evenly as possible with crumb mixture. Place seam down in greased 9×13 baking dish. Bake uncovered at 425º for 35-40 minutes or until no longer pink on bottoms. Serve with your favorite vegetable side dishes.
NOTE: Be sure to remind diners to remove toothpicks before eating.
NUTRITIONAL INFO: Makes 6 servings each containing:
460 cals, 24 g fat, 0.63 g carbs, 0.1g fiber, 0.53g NET CARBS, 51g protein, 816 mg sodium (to lower sodium, replace some of the pork rinds with low-carb bread crumbs)