Primal Chicken Kiev

Butter, unsalted, 1 stick (remove)
Chicken Breast, no skin, 24 ounces (remove)
Parsley, 1 tbsp (remove)
Olive Oil, 0.25 cup (remove)

•1/4 teaspoon salt, plus more for seasoning
•1/4 teaspoon black pepper, plus more for seasoning

■1 teaspoon dried dill

Mix together the stick of butter, herbs, and salt and pepper until well combined. This can be done by softening the butter and mashing the ingredients together with a fork, or by blending everything in a food processor or stand mixer.

Scrape the butter onto a piece of plastic wrap or parchment paper and shape/roll it into a log that is about the same size as a stick of butter. Place in the freezer 25 minutes to harden


Place each chicken breast between two pieces of plastic wrap or wax paper and use a mallet or rolling pin to pound each breast to 1/4-inch thickness. Don’t pound it too thin, or the meat will tear when you try to roll it up.

Take the butter out of the freezer and slice it into 4 rectangular pieces that are the same size. Place a slab of butter in the middle of each chicken breast. Fold in the short sides of the chicken breast just a little bit, and then fold over one long side so it covers the butter. Roll the breast long ways into a tight roll. Refrigerate 1-2 hours, which makes the butter firm and helps the chicken hold together better.


Season the outside of the chicken lightly with salt and pepper. Heat olive oil/animal fat in a sauté pan over medium-high heat. When the oil is nice and hot, reduce the heat to medium-low and add the chicken breasts with the seam down. Cook until golden brown on all sides and cooked through, approximately 20 minutes.


A few minutes before the chicken comes out of the pan, you can add remaining tablespoons of butter, for extra flavor and browning.



Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user RUNCHRISTINE.