🧈 Air Fryer Chicken Kiev
🛒 Ingredients:
For the Garlic Herb Butter:
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4 tbsp unsalted butter, softened
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2 cloves garlic, minced
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1 tbsp fresh parsley, chopped
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1 tsp lemon juice
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Salt and pepper, to taste
For the Chicken:
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2 large chicken breasts, boneless and skinless
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Salt & pepper
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½ cup almond flour or panko breadcrumbs
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¼ cup Parmesan cheese, grated (optional, for added flavor)
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1 tsp paprika
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1 tsp dried parsley
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1 large egg, beaten
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Cooking spray or olive oil spray
👩🍳 Instructions:
1. Make the Garlic Butter
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Mix butter, garlic, parsley, lemon juice, salt, and pepper in a small bowl.
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Shape into a log, wrap in plastic wrap, and freeze for 15–20 minutes, until firm.
2. Prep the Chicken
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Butterfly the chicken breasts (slice horizontally without cutting all the way through), then pound to an even thickness (about ¼–½ inch).
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Season with salt and pepper.
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Place a slice of the chilled garlic butter in the center of each chicken breast.
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Roll the chicken around the butter and secure with toothpicks if needed. Chill for 10–15 minutes to firm up.
3. Bread the Chicken
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Set up a breading station:
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1 bowl: beaten egg
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1 bowl: almond flour or panko mixed with Parmesan, paprika, and dried parsley
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Dip each stuffed chicken roll in the egg, then coat thoroughly in the crumb mixture.
4. Air Fry
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Preheat air fryer to 375°F (190°C).
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Spray chicken lightly with oil and place in the air fryer basket.
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Air fry for 18–22 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F (74°C).
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Let rest 5 minutes before cutting (to keep that butter from escaping too soon!).
🥗 Serving Ideas:
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Serve with mashed cauliflower, sautéed greens, or a crisp cucumber-dill salad.
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Drizzle with extra lemon juice for brightness.
✅ Tips:
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For extra crispiness, use panko or crushed pork rinds in place of almond flour (if not strictly low-carb).
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Freeze the chicken rolls before breading if you’re prepping ahead — just air fry from frozen with a few extra minutes.
Would you like a gluten-free, keto, or cheese-stuffed variation?