📝 About This Recipe
Experience a luxurious Eastern European classic reimagined for the low-carb lifestyle, featuring succulent chicken breasts stuffed with a decadent, molten garlic-herb butter core. Traditionally breaded and fried, this keto version utilizes a clever blend of almond flour and parmesan to achieve that iconic golden-brown crunch without the carbs. Every bite offers a dramatic contrast between the crispy exterior and the rich, aromatic butter that spills out upon the first cut.
🥗 Ingredients
The Compound Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 4 cloves Garlic (minced very fine)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 teaspoon Lemon Zest (for brightness)
- 1/4 teaspoon Sea Salt
The Chicken
- 4 pieces Chicken Breasts (boneless, skinless, about 6-7 oz each)
- to taste Salt and Black Pepper
Keto Breading Station
- 1 cup Almond Flour (super-fine blanched)
- 1/2 cup Grated Parmesan Cheese (finely grated (the powdery kind works best here))
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 2 large Eggs (beaten)
- 1 tablespoon Heavy Cream (to whisk into the eggs)
- 1/4 cup Avocado Oil or Ghee (for shallow frying)
👨🍳 Instructions
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1
In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon zest, and salt. Mash with a fork until perfectly incorporated.
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2
Place the butter mixture onto a piece of plastic wrap and shape it into a log about 3 inches long. Wrap tightly and freeze for 20-30 minutes until very firm.
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3
While the butter chills, prepare the chicken. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness, being careful not to tear the meat.
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4
Lightly season both sides of the flattened chicken with salt and pepper.
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5
Remove the chilled butter from the freezer and cut into 4 equal rectangular batons.
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6
Place one butter baton in the center of each chicken breast. Fold the sides of the chicken over the butter, then roll tightly from the bottom up, ensuring the butter is completely encased with no gaps.
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7
Secure the rolls with toothpicks if necessary, then wrap each roll tightly in plastic wrap and refrigerate for 30 minutes. This 'sets' the shape and prevents the butter from leaking during cooking.
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8
Set up your breading station: one shallow bowl with the almond flour, parmesan, and paprika mixed together; another bowl with the eggs and heavy cream whisked.
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9
Preheat your oven to 375°F (190°C).
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10
Dredge each chilled chicken roll first in the almond flour mixture, then the egg wash, and then back into the almond flour mixture for a double coating that creates a sturdy crust.
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11
Heat the avocado oil in a large oven-safe skillet over medium heat. Once shimmering, sear the chicken rolls for 2-3 minutes per side until golden brown all over.
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12
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
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13
Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and the butter to stabilize slightly.
💡 Chef's Tips
Freezing the butter log is the secret to success; it ensures the butter doesn't melt away before the chicken is cooked. Ensure there are no holes in the chicken after pounding; use small pieces of chicken 'trim' to patch any tears if needed. Double-coating the breading is essential for keto recipes to provide enough structure to hold the butter inside. Don't skip the refrigeration step after rolling the chicken; it helps the protein fibers bond and seal the 'seams'. Use a meat thermometer to avoid overcooking, as chicken breast dries out quickly once it passes 165°F.
🍽️ Serving Suggestions
Serve alongside a pile of buttery mashed cauliflower to soak up the garlic butter. A crisp arugula salad with a light lemon vinaigrette cuts through the richness of the dish. Pair with roasted asparagus or steamed green beans tossed in toasted almonds. A chilled glass of Chardonnay or a sparkling mineral water with a twist of lime complements the garlic and herbs perfectly.