Chicken Kyiv Twist

Method

1. Butterfly each chicken breast by slicing horizontally almost all the way through, then open it flat and pound to an even thickness of about 1 cm.
2. Place 1 tablespoon of dill butter in the center of each flattened chicken breast, squeeze a small amount of lemon juice over the butter, then fold and roll the breast tightly to fully encase the filling, securing the edges firmly.
3. Coat each rolled chicken breast thoroughly in almond flour coating, pressing gently so the crust adheres evenly on all sides.
4. Refrigerate the coated rolls for 15 minutes to help the coating set and hold their shape during cooking.
5. Preheat the oven to 200°C and place the coated chicken rolls on a lightly greased baking tray.
6. Bake for 40 to 42 minutes, until the almond flour crust is deep golden brown and the chicken is cooked through with no pink remaining.
7. Drizzle the remaining lemon juice over the rolls just before serving to brighten the dill butter flavors.