Yields: 4 servings Prep time: 2 hours (includes freezing and chilling) Cook time: 40-45 minutes
Ingredients
For the Filling:
• 6 oz (170 g) Paleo-friendly Cheddar Cheese (like Coconut Milk Cheddar), room temperature
• 1 small shallot, minced
• 1 tbsp fresh parsley, minced
• 1 tsp lemon juice
• 0.5 tsp fresh tarragon, minced
• 0.25 tsp sea salt
• 0.25 tsp black pepper
For the Chicken:
• 4 (6 oz / 170 g each) boneless, skinless chicken breasts, all visible fat trimmed
• Sea salt and pepper, to taste
• 1 tbsp coconut oil (approx 0.45 oz / 14 g), for greasing
For the Breading:
• 0.5 cup tapioca or arrowroot flour (approx 2.1-2.25 oz / 60-65 g)
• 3 large eggs
• 1 tsp Dijon Mustard (ensure it’s paleo-compliant)
• 0.66 cup Paleo-friendly “White Sandwich Breadcrumbs,” toasted (approx 2.3 oz / 66 g)
• 0.5 cup almond flour (approx 1.7 oz / 48 g)
• 1 tbsp coconut oil, melted (approx 0.45 oz / 14 g)
• 0.25 tsp sea salt
• 0.25 tsp black pepper
• Coconut oil spray (or other paleo-friendly oil spray)
Instructions
Step 1: Prepare the Filling
1. In a bowl, combine the room-temperature cheese (6 oz / 170 g), minced shallot, parsley, lemon juice, tarragon, 0.25 tsp sea salt, and 0.25 tsp pepper.
2. Spread this mixture onto a sheet of plastic wrap, forming it into a 3-inch square.
3. Wrap the cheese mixture tightly and place it in the freezer until it is firm, for at least 1 hour (or up to 4 hours).
Step 2: Prepare the Chicken
1. While the filling freezes, prepare the chicken. Butterfly each chicken breast by slicing it horizontally (lengthwise) almost all the way through.
2. Open the breast like a book. Place it between two sheets of plastic wrap and use a meat mallet to gently pound it to an even 0.25-inch thickness.
3. Season both sides of the pounded chicken cutlets with sea salt and pepper.
Step 3: Stuff and Roll the Chicken
1. Once the filling is firm, unwrap it and cut it into four equal rectangles.
2. Place one rectangle of filling on the tapered end of a chicken cutlet.
3. Roll the bottom edge of the chicken tightly over the filling. Fold in the sides (like a burrito) and continue rolling the chicken into a secure, tidy package.
4. Place the rolled chicken, seam-side down, on a plate. Refrigerate, uncovered, for about 1 hour. This helps seal the edges and firm up the chicken.
Step 4: Set Up the Breading Station
1. Adjust your oven rack to the middle position and preheat the oven to 350∘F (175∘C).
2. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Grease the wire rack with 1 tbsp (0.45 oz / 14 g) of coconut oil.
3. You will need three shallow dishes for breading:
o Dish 1: Spread the 0.5 cup tapioca or arrowroot flour.
o Dish 2: Whisk the 3 large eggs and 1 tsp Dijon mustard together.
o Dish 3: Combine the 0.66 cup toasted breadcrumbs, 0.5 cup almond flour, 1 tbsp (0.45 oz / 14 g) melted coconut oil, 0.25 tsp sea salt, and 0.25 tsp pepper. Mix well with a fork.
Step 5: Bread and Bake the Chicken
1. Take one chilled chicken roll at a time. First, dredge it completely in the flour (Dish 1), shaking off any excess.
2. Next, dip it into the egg mixture (Dish 2), letting any excess drip off.
3. Finally, coat it thoroughly with the breadcrumb mixture (Dish 3), pressing gently so the crumbs adhere.
4. Place the breaded chicken roll on the prepared, greased wire rack. Repeat with the remaining chicken.
5. Lightly spray the tops of the chicken kievs with oil spray.
6. Bake for 40 to 45 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken (not the filling) registers 160∘F (71∘C).
7. Let the chicken rest on the rack for 5 to 10 minutes before serving. This allows the juices to redistribute and the internal temperature to rise to a safe 165∘F (74∘C).
