I was reading a courtroom drama not too long ago and saw a reference to Chicken Kiev. Having never made it, or even tasted it…I found a recipe. I put it on the menu this week for my Meal Delivery Service. OMG!! This is one of the best chicken dishes I’ve ever baked. Traditionally this dish is fried, which is just as healthy as baking if you use beef fat to fry in, not any type of vegetable oil. As I was short on beef fat, and the round shape of these made it imperative to have enough fat to come up to about 2 or 2 2/3 inches in the pan…I decided to bake them. They were awesome!
- 4 large organic chicken breasts, placed in a large Ziploc bag and pounded to just over 1/3 inch.
- 4 tablespoons salted butter, at room temperature
- 1-2 cloves garlic, very finely chopped
- salt and pepper to taste
- 2 tablespoons chopped fresh dill
- 1/3 teaspoon cayenne
- 2-3 tablespoons sweet rice flour, seasoned with salt and pepper for dredging
- 2 eggs, beaten with a teaspoon of water
- Gluten Free Bread crumbs for coating, mixed with melted butter (this makes them brown evenly and come out crispier)
1. In a small bowl, mix together butter, garlic, dill and cayenne; season with salt and pepper and then freeze for 25 minutes in a 3 by 4 inch rectangle shape.
2. Meanwhile, preheat oven to 350°F.
3. In the middle of each pounded chicken breast, place a fourth of the compound butter, then fold over the chicken to envelope the butter.
4. Using wooden toothpicks, seal around the outside of the parcel, sealing the butter inside the chicken.
5. Dredge each chicken breast into the seasoned flour to coat evenly.
6. Then roll each chicken breast in egg mixture, then coat in breadcrumbs.
7. Place onto a baking tray (sheet/pan) lined with parchment paper.
8. Bake in the middle of preheated oven for 25-30 minutes, then flip over gently. Bake another 25 minutes or until golden on the outside, and cooked on the inside. Use a meat thermometer to make sure that the chicken is at 175 degrees. Make sure that you insert the thermometer in the chicken and do not go directly in the middle of the breast, as the butter will run out.
9. Carefully remove toothpicks before serving. I use a form to hold the chicken while tugging on the toothpick…otherwise the chicken may tear.
These luscious truffles are only 73 Calories apiece and get only 16% of their calories from carbs…this makes them a great Paleo snack. Use raw chocolate and get way more anti-oxidants!
Raw chocolate can promote cardiovascular function & health- The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.
Raw chocolate Can Neutralize free radicals- High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.
2 cups (12 ounces) bittersweet chocolate, roughly chopped- preferably raw
1/2 cup coconut cream
1 tablespoons honey
2 Tablespoons Kahlua
1/2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
About 1 cup (3 ounces) raw cocoa powder
1 Teaspoon Stevia
About 1 cup of crushed nuts, if you’re using them
Lightly coat 8-inch baking dish with butter. Make parchment sling by folding 2 long sheets of parchment (or non-stick foil) so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.
Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave coconut cream in measuring cup until warm to touch, about 30 seconds. Stir honey, vanilla, and salt into coconut cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Can be stored, refrigerated, for up to 2 days.)
For coating; Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside. If using nuts, crush them up.
Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.