I haven’t made this Induction-friendly dish in years. I re-worked my original recipe to be low-carb and thought I’d share it for anyone who has ever had this tasty dish before or who might like to try it. The rolls of filled meat can be prepared ahead of time so this is a nice dish to do for company. Just pop in the oven and bake for 30 minutes when you’re ready to serve. Chicken Kiev is traditionally coated with a bread crumb mixture and they are deep fried, but I’m substituting crushed pork rinds to keep it Atkins-friendly. I also prefer oven frying to using the deep oil frying method. The butter melts inside the chicken “packets” during baking and will ooze out onto your plate when you cut into these tasty mini “roulades” it at table! Some may get lost in “cracks in the dam” and end up in the baking pan. Not to worry, just pour it up over the servings on the serving platter. Waste not, want not, when it comes to delicious butter, I always say. You’ll love this incredibly easy-to-preoare classic dish! My mother first made it when I was in high school and I have never forgotten how good it was. It is suitable for all phases of Atkins and other Keto diets as well.
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
Dash coarse black pepper
1 oz. Parmesan cheese (kind in shaker 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 portions. Place one piece of butter in center of each flattened breast. Fold meat over butter, folding up the ends and secure all with several toothpick(s) to prevent butter from oozing all out.
Process pork rinds and Parmesan, or just stir them into a shallow dish once crushed well. Add paprika, pepper and Parmesan for coating and blend well. In another dish, beat the egg. Dip chicken rolls into egg wash (or brush it onto them) coating as completely as possible. Sprinkle well on all surfaces with the Parm-rind mixture assuring it covers all surface area. Place rolls in greased 9″x13″ metal pan (toothpick side up). Bake uncovered at 350º for about 30 minutes or until no longer pink on bottoms. Serve with your favorite vegetable side dishes. It goes without saying, either remove toothpicks before serving (or remind diners to do so).
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)