March 20, 2015 | Serves 2
- 2 Chicken Breasts
- 1 Egg
- 1/2 Cup of Ground Almonds (60g)
- 1/2 Cup of Desiccated Coconut (45g)
- 2 Large Cloves of Garlic, Minced
- 1 Handful of Fresh Parsley Leaves
- 1 Handful of Fresh Basil Leaves
- 2 Slices of Parma Ham
- Salt & Pepper
- Coconut Oil
Perfecting this recipe for healthy chicken kiev has been on my to do list for ages, ever since my sister requested I Little Green Spoon-ify one of her favourite dishes. Wow am I glad I did! I haven’t been eating chicken lately, weirded out by it for irrational reasons, but this has changed my mind- it’s absolutely irresistible! I struggled with how to get it right without loading it with butter but I’m happy to say I think I’ve struck gold… crispy, garlicky, succulent gold!
Start by making your filling. Peel and mince your garlic, very finely. Give your herbs a really fine chop, and the same for the parma ham. Add everything to a bowl and mash it all together with a fork, making sure everything is evenly mixed together.
Add the ground almonds and desiccated coconut to a bowl and mix them together. Whisk your egg and place it in a separate bowl. Season your chicken with salt and pepper and then make a small pocket in the centre of the chicken, don’t cut all the way through to the other side.
Stuff your filling neatly into the pocket and close it over so that nothing is spilling out.
Dip the chicken carefully into the egg to coat it, letting any excess drip off, and then into the almond/coconut mixture to coat.
Heat about some coconut oil in a pan on medium heat and then let the chicken sizzle for about 2 minutes on each side until it’s nice and golden, then pop them in the oven at 180’C for about 15 minutes until cooked through and crispy.