This classic dish has a story or rather several. Some say, Russian Royals sent chefs to Paris and they returned not only skilled, but armed with the “Mikhailovska cutlet.” Years later, New York City’s infamous Russian Tea Room debuted “Chicken Kiev” to appeal to emigrants. Regardless of its origin, this recipe is a nod to my Russian/Lithuanian grandmother. While it was not in her culinary repertoire, it reminds me of her along with warm pelmeni and sour cream.
Please note you will need wooden toothpicks for this recipe.
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Soften butter in microwave.
Add parsley, garlic, lemon juice, ½ teaspoon salt and pepper, stirring until combined.
Roll in parchment, creating a tubular shape and freeze for 15 minutes.
Mix almond flour, paprika, additional ½ teaspoon salt and cayenne in a bowl, set aside.
Whisk egg in another bowl, set aside.
Rinse and pat dry chicken breasts.
Pound chicken to uniform ¼ inch thickness.
Dip breasts first in whipped egg, then roll in almond mixture.
Remove herbed butter from freezer, adding a section to the middle of the pounded breast.
Roll sides around filling and secure with wooden toothpicks, placing on prepared baking sheet.
Repeat until all breasts are prepared, leaving an inch of room between.
Bake for 30 minutes or until internal temperature reaches 165 degrees.
Remove from oven, tenting in aluminum foil for 5 minutes.
Remove wooden toothpicks before serving.