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4 large Chicken breast
- 4 tbsp Butter (unsalted, softened at room temperature)
- 2 tbsp Fresh parsley
- 1 tbsp Fresh dill
- 2 cloves Garlic (minced)
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 3/4 cup Blanched almond flour
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 large Egg (beaten)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
In a small bowl, mash all herb butter ingredients with a fork to combine. Place the mixture on a long piece of plastic wrap and roll into a long log, about 1 in (2.5 cm) thick and 8 in (20 cm) long, and twist the ends shut. Freeze until firm.
Meanwhile, place each chicken breast between 2 pieces of plastic wrap and pound to 1/4 in (.6 cm) thickness. Season lightly with additional sea salt and black pepper.
When the herb butter is firm, cut the log into four equal pieces, each about 2 inches long. Place a piece in the middle of each flattened chicken breast, fold in the sides, then roll up tightly. Wrap each rolled up piece in plastic wrap and freeze for one hour.
Preheat the oven to 375 degrees F (191 degrees C). Line and grease a baking sheet.
Prepare two small bowls – one with eggs, and one with almond flour, 3/4 teaspoon (3 g) sea salt, and 1/4 teaspoon (1 g) black pepper. Dip each piece of chicken in the egg, then press in the almond flour mixture, making sure all sides are covered. Place onto the prepared baking sheet.
Bake 40 to 45 minutes, until chicken is no longer pink and outside is golden. (You can place under the broiler for a minute or two if you want it more golden.) Allow the chicken to rest for a few minutes before serving.
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