Ground almond chicken Kiev

Categories Food, Recipe

The ultimate comfort food, chicken kiev is usually saved for treat occasions but with this Hemsley + Hemsley healthy – well, healthier – version, you can enjoy it as a guilt-free midweek dinner. With ground almonds replacing breadcrumbs, high quality butter and no nasty additives, it’s a clean-eating take on a classic dish.

You can adapt the recipe depending on how many you’re cooking for, simply use one chicken breast per person and reduce/increase the other ingredients accordingly, as stated below. With the garlic butter, however, any leftovers can be kept in the freezer for next time. The almond mix can also be adapted according to personal taste with the addition of different spices – I’ve given some suggestions below.

Enjoy with your choice of sides such as a spinach salad dressed with lemon and olive oil, and sweet potato wedges.


The kiev:
Ground almonds: 4 people 200g, 2 people 100g
Spices of your choice (about 1tsp): cayenne pepper/paprika/garlic powder/chilli flakes
Eggs: 4 people 2 eggs, 2 people 1 egg
Four/Two chicken breasts, preferably with skin on

The garlic butter:
6 garlic cloves, crushed or diced
100g butter, at room temperature
2 handfuls of fresh parsley, leaves and stalks finely chopped
2 tsp lemon juice
Sea salt and black pepper


1) Mix the ingredients for the garlic butter together using a fork, season with salt and pepper and roll in baking parchment into a sausage shape about 2cm in diameter. Leave in the freezer for 20/30 minutes until set.
2) Preheat the oven to fan 200C/gas mark 7 and line a baking tray with baking parchment.
3) Pour the almonds into a bowl and stir in some salt, pepper and your chosen spices.
4) Beat the egg in a separate bowl.
5) Insert a sharp knife into the fat end of each chicken breast, pushing into the meat by about two-thirds to create a pocket. Slice four 1cm discs off the garlic butter and put a couple of discs inside each breast before sealing the pocket closed with your hands.
6) Season the chicken pieces all over with the salt and pepper.
7) Dip each chicken breast in the egg first, then roll in the ground almonds until completely covered. Pat down and place on the prepared baking tray.
8) Bake in the oven for 25-30 minutes until cooked through and golden brown.

Tuck in!
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