Chicken Kievs

Serves: 4

Prep: 20 minutes

Cook: 25 minutes


  • 4 rashers smoked streaky bacon
  • Coconut oil or butter for cooking
  • 4 large skinless chicken breasts
  • 3 tbsp rice flour
  • 2 large free-range eggs
  • 150g ground almonds
  • 1 tsp paprika
  • Himalayan Pink salt and black pepper

  • 4 cloves garlic, peeled and finely chopped
  • 1 large handful fresh parsley, finely chopped
  • 4 knobs unsalted butter (at room temperature)
  • 1⁄2 tsp cayenne pepper


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Fry the bacon until golden in a pan over a medium heat and set aside.
  3. To make the garlic butter, mix the parsley, garlic and cayenne into softened butter and place in the fridge to set. Once set, slice into 4 servings.
  4. Cut a little pocket in each chicken breast and stuff with the garlic butter. Crumble one rasher of the crispy bacon for each breast and stuff into the breast. Once stuffed, fold and seal the chicken breast, completely covering the butter.
  5. Pre heat the oven to 180°C/350°F/gas mark 4.
  6. Place the rice flour in a shallow bowl, whisk the eggs in another and place the ground almonds, paprika and a pinch of seasoning into a third.
  7. Evenly coat each chicken breast in the rice flour, then roll in the beaten egg, allowing any excess to drip off. Finally coat each piece of chicken in the ground almond mixture.
  8. Shallow-fry in 2 cm of coconut oil or butter over a medium-high heat for 2–3 minutes each side, or until lightly golden, then transfer to a tray and bake in the oven for 15 minutes or until cooked through.