1 tablespoon chopped green onion
1 tablespoon snipped fresh parsley
1 clove garlic, minced
½ of a ¼-poundstick of butter, chilled
1 egg, beaten
1 tablespoon water
½ cup almond flour
4 skinless, boneless chicken breast halves
Salt and black pepper
1 tablespoon butter
1 tablespoon cooking oil (pref macadamia nut, or coconut)
1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2×1/2-inch sticks. In a shallow bowl stir together egg and water. Place almond flour in another shallow bowl. Set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Dip chicken rolls in egg mixture; coat with almond flour. Dip in egg mixture again; coat with with additional almond flour. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.
NOTE: For those who want MOSTLY paleo but want to include cheese, prepare as directed EXCEPT substitute 2 1/2×1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.