Stuffed Chicken Kiev Patties

Learn how to make succulent, juicy, full of flavour Chicken Kiev Patties stuffed with garlic parsley butter. Low-carb, gluten-free, keto chicken recipe. Egg-free and nut-free, too.

📝 Ingredients

• 2 cloves garlic (minced or grated)
• 50 g salted butter (cut into cubes (2 oz.))
• 2 tablespoons chopped parsley
• 700 g ground chicken (mince, breast & thigh meat if making your own (1.5 lbs.))
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• Oil for cooking (avocado, olive oil, coconut)

👨‍🍳 Instructions

1. 1Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.
2. 2Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
3. 3Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.
4. 4In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.
5. 5Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.