Chicken Kiev

Prep Time: 20 min
Cook Time: 20 min
Serves: 4

Boneless chicken is rolled and stuffed with butter, shallots and spinach, then breaded and fried to a golden brown.


Chicken Kiev:

4 chicken breasts, skinless, boneless
1 cup (250 mL) brown rice flour
2 eggs, beaten
1 cup (250 mL) almonds, coarsely crushed
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter

Butter Mixture:

1/4 cup (60 mL) butter, softened slightly
2 shallots, large, minced
2 garlic cloves, minced
2 tbsp (30 mL) parsley, minced
1 tbsp (15 mL) olive oil

Spinach Stuffing:

2 cups (500 mL) baby spinach
1 tsp (5 mL) butter
salt and pepper to taste


1 Pound chicken breast until about 1/4 inch thick. This can be done easily between 2 sheets of plastic wrap or in a reusable large storage bag with a metal mallet. Place pounded chicken on plate. Season chicken with salt and pepper.
2 In small skillet, on medium heat, add olive oil and sauté garlic and shallots until very slightly browned. Take off heat and let cool.
3 Add cooled garlic and shallots along with minced parsley to butter and mash together with a fork until completely mixed through. Place in fridge.
4 Add 1 tsp of butter to small skillet, melt butter on medium heat and add spinach. Stir until spinach is just slightly wilted. Take off heat and put spinach in bowl.
5 Set up 2 bowls for dipping the chicken. One with the beaten eggs, another with the brown rice flour and the almonds mixed together.
6 Take one of the chicken breasts and place ¼ of the butter mixture and ¼ of spinach in the middle. Roll up the chicken and tuck in or pinch the sides to seal as best possible. Then dip the rolled chicken in egg and then roll in flour almond mixture until completely covered. Do this with all 4 breasts.
7 Cook in large skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter. Cover skillet for more even cooking. Each roll will take approximately 15 to 20 minutes to cook. Chicken is done when the juices are clear and there is no hint of pink.