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Tesco Gluten-free Chicken Kiev

  • Main Meal |

The idea of a chicken Kiev is to keep the butter sealed inside so that when you cut into it, runny butter oozes out. However, this is quite hard to achieve and, whether the butter spurts from inside or is poured over the Kievs from the pan, the flavour is just as good. So do not be downhearted if your Kievs spring leaks!

With thanks to:
Tesco
Serves
4
Cook for
1 hour

Rate this recipe

5
Average: 5 (2 votes)

Ingredients:

100g (4oz) soft butter 

small handful fresh parsley, finely chopped

small handful fresh chives, finely chopped 

5-6 large cloves garlic, crushed

zest 2 lemons, finely grated

sea salt and freshly ground black pepper

4 large chicken breasts, boned and skinned

cocktail sticks

3 tbsp glutenA protein that is found in the cereals wheat, barley and rye. and wheat-free flour flour See the electronic Food and Drink Directory for suitable products. , well seasoned

4 medium eggs

4 thick slices of glutenA protein that is found in the cereals wheat, barley and rye. free bread bread See suitable products in the electronic Food and Drink Directory. , brown or white, crumbed in a food processor or 6-8 tbsp of ready made gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. breadcrumbs

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Method:

  1. In a bowl, mash together, the butter, parsley, chives, garlic, lemon peel and seasoning. Roll into four sausages and freeze.
  2. Meanwhile, with a very sharp knife, slice the chicken breasts almost in half horizontally so as to form a pocket.
  3. Open them up, like a book, lay over some clingfilm or parchment and flatten them with a mallet or rolling pin. Set aside until the butter is nearly frozen.
  4. Preheat the oven to gas 6, 200°C, fan 180°C.
  5. Lay out the breasts, ‘open'. Lay one of the rolls of frozen butter down the middle of each then fold over the breast and secure as tightly as possible with cocktail sticks.
  6. Carefully roll each breast in the seasoned flour, making sure it is well covered, then in the beaten egg and then in the breadcrumbs.
  7. Roll for a second time in the egg and a second time in the breadcrumbs.
  8. Place the coated chicken breasts on a rack in the oven and cook for 40 minutes.
  9. Serve with green vegetables and rice or potatoes.

Notes:

Each serving contains of your guideline daily amount.

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