Michelle's FreeFrom Chicken Kiev
Wheat, gluten, corn, dairy, soya, egg & nut free

I developed this classic dish for the Tesco Real Food site where it has, apparently, been so popular that I thought I should share it with FreeFromFoodsMatter visitors....
The idea of a Chicken Kiev is to keep the butter sealed inside so that when you cut into it, runny butter sprouts out - but this is very difficult to achieve and, in fact, whether the butters 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!

100g (4oz) soft butter or dairy-free spread (we used the Biona Olive spread)
small handful fresh parsley, finely chopped
small handful fresh chives, finely chopped
5-6 large cloves garlic, crushed
peel 2 lemons, finely grated
sea salt and freshly ground black pepper

4 large chicken breasts, boned and skinned
cocktail sticks

3 tbsp gluten and wheat-free flour, well seasoned
3-4 eggs, depending on size
4 thick slices of gluten free bread, brown or white, crumbed in a food processor or 6-8 tbsp of ready made gluten-free breadcrumbs

Mash together, in a bowl, the butter or spread, parsley, chives, garlic, lemon peel and seasoning.
Roll into four sausages and freeze.

Meanwhile, with a very sharp knife, slice the breasts almost in half horizontally to as to form a pocket.
Open them up, like a book, lay over some cling film or parchment and flatten them with a mallet or rolling pin.
Set aside until the butter is nearly frozen.

Heat the oven to 200C/400F/ Gas Mark 6.
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.

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 them on a rack in the oven and cook for 40 minutes.

Serve with a green vegetables and rice or potatoes.

Serves 4 - per portion
58g Protein
29g Fat (15g Sat fat, 8.5g mono, 2g poly)
29g Carbohydrate of which 1.3g Sugar
0.6g Fibre, 577mg Sodium, 1.4g salt
84mg Calcium

Good Source: Vitamin B1, B6

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