An insanely delicious recipe that can actually be in the high or low carb column, depending on what you serve it with. For example if you want to make it one of your high carb meals you could serve it with a sweet potato and vegetables or if you want to keep it low carb you could simply serve it with a mixed salad.
4 tbsp butter, room temperature
1 tsp dried parsley
2 cloves garlic, minced
1 tsp salt
2 chicken breasts
4 tbsp ground almonds
4 tbsp desiccated coconut
1) Pre-heat the oven to 220°C. Mix the parsley, garlic and salt into butter, place in some cling film and roll into a cylinder. Refrigerate.
2) Beat the chicken breasts flat with a meat hammer or rolling pin. Chop the sweet potatoes in to wedges, toss with some oil and then place on a baking tray in the oven for 30 mins.
3) Place a piece of the garlic butter on the chicken and fold the sides over and then roll up. Dip into the ground almonds, then the beaten egg and then the coconut.
4) In a frying pan, heat 2 tbsp of oil in a frying pan, place the Kiev’s fold side down in to the pan. Brown on all sides then place in the oven for 10- 15mins or until cooked through.
**obviously feel free to serve with green salad, veggies etc…