This is truly one of our favourite dishes, shared with us by Nikalene Riddle from Skinnymixers. So tasty and so incredibly easy. We like making extra to have some kievs frozen at the ready for a quick midweek meal.
Recipe Tester Feedback: "General consensus: great consistency and flavour! Will definitely make again (and maybe freeze some because they are so delicious!)" - Rach
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Nuts
Preparation Time 10 minutes
Cooking Time 15 minutes
Can be frozen (freeze raw)
- almonds - 100g, raw (*use sunflower seeds for NF)
- dried oregano - 1 tsp
- dried onion flakes - 1 tsp, or powder
- paprika - 1/2 tsp, sweet
- salt - 1/4 tsp
- pepper - pinch, black
- Herbed garlic butter:
- butter - 100g, cold salted, cubed
- garlic cloves - 2-3, peeled
- fresh parsley - handful
- fresh basil - handful, leaves
- fresh thyme - pinch, leaves
- chicken breast - 500g, cubed
- egg - 1
- salt - 1 tsp
- Parmesan cheese - 100g, cubed
- Put almonds (100g) into bowl. Mill Speed 9 / 5 seconds. Continue if you prefer a finer crumb. Set aside in a small bowl.
- Stir oregano (1 tsp), onion flakes (1 tsp), paprika (1 tsp), salt (1/4 tsp) and pepper (pinch) through the almonds.
- Without washing the mixer bowl, put Parmesan cheese (100g) into the bowl and mill for Speed 9 / 10 seconds. Set aside in another small bowl.
- Without washing mixer bowl, put butter (100g), garlic cloves (2-3), parsley (handful), basil leaves (handful) and thyme leaves (pinch) into mixer bowl. Blend for Speed 5 / 40 seconds. Set aside.
- Without washing mixer bowl, put cubed chicken breast (500g), egg (1), salt (1 tsp), grated Parmesan (100g) and 20g of the reserved crumb mixture into mixer bowl. Blend Speed 9 / 40 seconds.
- Preheat a frying pan to medium high heat, and the oven to 190C.
- Take chicken mixture and divide it up into 4 or 6 round balls. Wet your hands to help with this.
- Take one of the balls and flatten it out to the size of your palm. Place 1/4 or 1/6 of the herbed garlic butter in the centre. Fold chicken mixture around the butter and form an oval shape - like the shape of a chicken breast. Ensure there are no thin spots so your buttery goodness doesn't ooze out while cooking.
- Coat the chicken liberally in the reserved crumb mixture and set aside. Repeat the process for the remaining chicken.
- When all chicken is coated, recrumb a second time.
- Put oil of choice into frying pan and lightly fry the kievs for a few minutes on each side, or until golden brown.
- Transfer fried kievs to the oven for 10 minutes or until done. Smaller kievs may need a little less time. Alternatively, cook in an air fryer for 7 minutes at 180C.
- Let the kievs rest for 5 minutes before serving.
- If you want to ensure your butter doesn't leak out of your kievs, freeze the butter in a cylinder (wrapped in clingwrap) and use it frozen.
- If you aren't keen on frying, you can bake in the oven for 20 minutes, turning once halfway through.
- Yes, this can be frozen for a quick dinner - freeze raw! Bake at 180C for 25-35 minutes from frozen and check after 20 minutes.
- Experiment with your herbed garlic flavours - for example, chilli and ginger for an Asian-inspired dish or cheese for a fat boost.
- Breadcrumbs can be used as an alternative to the almond meal for those not following a low carb, high fat diet - do an egg wash before crumbing for this.