Low Carb Chicken Kiev Recipes

Steps:

• Mix together the stick of butter, herbs, and salt and pepper until well combined. This can be done by softening the butter and mashing the ingredients together with a fork, or by blending everything in a food processor or stand mixer. Scrape the butter onto a piece of plastic wrap or parchment paper and shape/roll it into a log that is about the same size as a stick of butter. Place in the freezer 25 minutes to harden. Place each chicken breast between two pieces of plastic wrap or wax paper and use a mallet or rolling pin to pound each breast to 1/4-inch thickness. Don't pound it too thin, or the meat will tear when you try to roll it up. Take the butter out of the freezer and slice it into 4 rectangular pieces that are the same size. Place a slab of butter in the middle of each chicken breast. Fold in the short sides of the chicken breast just a little bit, and then fold over one long side so it covers the butter. Roll the breast long ways into a tight roll. Refrigerate 1-2 hours, which makes the butter firm and helps the chicken hold together better. Season the outside of the chicken lightly with salt and pepper. Heat olive oil/animal fat in a sauté pan over medium-high heat. When the oil is nice and hot, reduce the heat to medium-low and add the chicken breasts with the seam down. Cook until golden brown on all sides and cooked through, approximately 20 minutes. A few minutes before the chicken comes out of the pan, you can add remaining tablespoons of butter, for extra flavor and browning. Read more: http://www.marksdailyapple.com/butter-stuffed-chicken-kiev/#ixzz2wEFUGIGT