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Gluten-free chicken Kiev recipe

403 ratings

Everyone loves a chicken Kiev, and you shouldn't miss out just because you're gluten-free. Our easy free from version comes together in under an hour is is a great option to serve a family of four. Stuff your chicken breast with herby, lemony butter then bake in breadcrumbs until cooked through and golden. See method

Serves 4
20 mins to prepare and 40 mins to cook
501 calories / serving
Gluten-free

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, to season
freshly ground black pepper, to season
4 large chicken breasts, boned and skinned
3tbsp gluten and wheat-free flour, well seasoned
4 medium eggs
4 thick slices of gluten free bread, brown or white, crumbed in a food processor or
cocktail sticks
potatoes, to serve

Each serving contains

Energy
2100kj
501kcal 25%
Fat
24g 34%
Saturates
14g 69%
Sugars
1g 1%
Salt
1.1g 18%

of the reference intake
Carbohydrate 26.6g Protein 44.4g Fibre 0.5g

Method

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 Kiev from the pan, the flavour is just as good. So do not be downhearted if your Kiev spring a leak!
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
In a bowl, mash together the butter, parsley, chives, garlic, lemon peel and seasoning. Roll into four sausages and freeze. Meanwhile, with a very sharp knife, slice the chicken breasts almost in half horizontally so as to form a pocket. 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.
Lay open the breasts. Place 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. Carefully roll each breast in the seasoned flour, making sure it is well covered, then in the beaten egg and then in the breadcrumbs. Roll for a second time in the egg and a second time in the breadcrumbs.
Place the coated chicken breasts on a rack in the oven and cook for 40 minutes until the chicken in cooked through, with no pink showing. Serve with green vegetables and rice or potatoes.

See more Gluten-free recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.