Monday, April 30, 2012

Primal Chicken Kiev--tweaked!

You all may have noticed a bit of a shift in this blog...I'll try not to get all wacko on you, but I've changed the way I eat about 7 months ago now, have lost 27 lbs., don't have heartburn or acid reflux, feel better and stronger, AND my hernia almost never hurts.  So yeah.  I'm pretty much primal/paleo now, and loving it!

The recipe on the Mark's Daily Apple blog was too good not the try--and of course tweak the way we like here it is:


3-4 or more chicken breasts, skinless or with skins, though that might make the prep more difficult
(We get Smart Chicken, free range chicken, or other hormone-free meat--believe it or not, Costco    and Walmart may have this fairly inexpensively!)

1/2 stick unsalted butter--organic if you can find it

2-3 cloves of garlic, peeled and sliced

1 tsp. parsley flakes,
1 T. Herbes de Provence
or the herb mix of your choice...fresh herbs are fine, too, just use more.  Make it Cajun, if you like...go wild, Kiev won't care.)

(Chicken Kiev normally calls for dill, but we're not crazy about it...)

Sea salt or Pepperman All-Purpose Seasoning Blend Organic - 6 oz,(Frontier) to taste (we both love Pepperman, an organic pepper and sea salt blend with a variety of peppers.)

2-3 T. Bacon grease (we get nitrite- and nitrate-free bacon), lard, coconut or olive oil


Lay out your chicken breasts and pound them flat with a meat mallet or pounder, or the edge of a heavy plate.

Mine looks like this, but there are all types--click on the little image to see more:

Cut your half stick of butter into quarters lengthwise and center one on each breast (obviously if you're making more, use more butter.  (Mark's recipe calls for making actual herb butter, but this is lots faster!)

Sprinkle with herbs and some of the sliced or chopped garlic

Roll the flattened breasts up around the butter and herbs and secure with toothpicks.

("Normal" Chicken Kiev is breaded or at least floured at this step...not necessary, and I dunno about you, but I don't need the gluten, the empty calories, OR the carbs.)

Heat skillet with the grease or oil, and place the breasts in carefully; saute at medium heat.  Keep turning until all sides are browned, then put a lid on and lower the heat for a few minutes till the breasts are done.  (I test doneness by poking with a shark knife...if the juice is clear, they're done, if pink, they're not.)

The butter will have melted and infused the meat with garlic and herbs--some will leak out into the skillet giving you a marvelous sauce.  You can reduce it by cooking down further, or use a bit of wine or ale, but it was just wonderful exactly as it was, spooned over the chicken and over leftover fresh asparagus.

Give it a try!

Here it's shown with my cranberry mustard coleslaw...funny looking, since it's pink, but it's GOOD.

2 T. good quality mayonnaise (or home made, I'll do that next time!)
1 tsp. cranberry mustard
Splash of apple cider or rice wine vinegar

Mix with chopped or shredded cabbage (white or red)...optional, add a few shredded carrots!


And if you wonder what all  this "primal" stuff is about, you might like the Mark's Daily Apple blog above, or check out Mark Sisson's books, particularly The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy (Primal Blueprint Series).  I've read several books on the Paleo Diet, including Loren Cordain's groundbreaking book by that title, and Michael and Mary Dan Eades' Protein Power Life Plan--all of these are well documented, fascinating reading, but Sisson's book is just plain FUN--as is his blog, and the forum for "blueprint" fans.

The food is delicious, I'm losing weight, and I feel good...what's not to like??
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