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Paleo Chicken Kiev Recipe

Louise | March 15
paleo chicken kiev recipe

I recall eating chicken kiev a lot growing up in England. Of course, it was the prepackaged kind that you stuck into the oven (definitely not Paleo chicken kievs!).

However, it never occurred to me that they were Ukrainian in origin (hence the name “kiev”). Although, according to Wikipedia, the Russians claim they invented it.

The traditional method of making chicken kiev requires you to pound the chicken breast so that it forms a thin layer. Then the chicken is rolled up with garlic butter and herbs inside, breaded, and fried or baked.

I’ve always found pounding meat to be rather labor intensive, so instead, I like to cut a slit in my chicken breasts, make a hole in them and stuff it with garlic and ghee. However, if you prefer, you can definitely pound the chicken breasts and roll the filling in before dipping it into the egg wash and “breading.”

Paleo Chicken Kiev Recipe
I started by cutting a slit at the top of the chicken breast (don’t cut all the way through) and created a hole by cutting out a small bit of the chicken.
Paleo chicken kiev recipe

Then I stuffed the garlic and ghee into the chicken breast.
Paleo chicken kiev recipe

I dipped the chicken breast into an egg wash and then into the “breading” (coconut flour, garlic powder, and salt).
Paleo chicken kiev recipe

And then baked them.
Paleo chicken kiev recipe

paleo chicken kiev recipe

Paleo chicken kiev recipe

Paleo Chicken Kiev Recipe

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Russian


  • 2 chicken breasts
  • 4 cloves garlic, minced
  • 4 Tablespoons ghee, do not melt
  • 1/2 cup coconut flour
  • 1 egg, whisked
  • 2 Tablespoons garlic powder
  • 1 teaspoon salt, to taste


  1. Preheat oven to 425F.
  2. Cut a slit in each chicken breast and make a hole in the chicken breast with a small knife (cut out a small piece of the chicken to make the hole but try not to cut through the chicken breast). (Alternatively, pound the chicken breast into a thin layer.)
  3. Stuff 2 tablespoons of ghee and 2 minced cloves of garlic into each chicken breast. (Alternatively, roll these into the pounded chicken breast.)
  4. Place the whisked egg into one bowl.
  5. In another bowl, mix together the coconut flour, garlic powder, and salt to form the “breading.”
  6. Carefully pinch the slit closed on the chicken breast and dip into the egg wash and then into the coconut flour “breading” mixture.
  7. Bake for 35 minutes.


  • Serving Size: 1 chicken kiev


Michelle - August 23

Would the measurement be the same if I substituted butter? Also, could you provide nutritional info?

    Louise Hendon - August 23

    Hi Michelle – it’s the same with butter. Unfortunately it takes a lot of time to provide nutritional info for every recipe (and so it would prevent us from publishing as many recipes and articles), and I haven’t heard that many people find it useful. But, you can enter the ingredients for any recipes you want into a calculator like this: and get a rough estimate. Sorry for the inconvenience.

deirdre power - November 27

hi where would i get ghee

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