Chicken Kiev
Credited to: Coeliac UK
Kcal: 641.0
Serves 6
20 mins prep
30 mins cooking time
Ingredients
Garlic butter:
- 4 garlic cloves, crushed
- 2 tbsp finely chopped parsley
- 175g butter, softened
- juice ½ lemon
- Salt and pepper to season
Chicken:
- 6 skinless, boneless chicken fillets
- 250g dried breadcrumbs
- 5 eggs, beaten
- 100g gluten free plain flour
- A pinch of paprika
- 4 tbsp sunflower or vegetable oil, for frying
Method
- To make the garlic butter place all the ingredients in a bowl and season well. Mash with a fork until well combined. Wrap cling film around the butter and shape it into sausage. Now tightly wrap the “sausage”, and chill or freeze it until it is really firm. This can be made up to three days in advance
- To prepare the chicken, use a sharp knife to make a deep pocket inside the breast. Be careful not to cut all the way through the breast or the butter will leak out when cooking. Repeat with the remaining breasts. Push a slice of the garlic butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside
- To make the coating, place the breadcrumbs on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hour before cooking
- To cook preheat, the oven to 180˚ C, gas mark 4
- Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 25 minutes until cooked through. Serve with new potatoes and salad.
Nutritional information per serving
Kcal
641
Fat
34g
Carbs
45g
Protein
40g
Fibre
2g
