Chicken Kiev
Servings: 4 Servings
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup butter softened
- 1 teaspoon dried chives
- 1 clove garlic minced
- 3 cups gluten-free cornflakes
- 2 teaspoons dried parsley
- ½ teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ cup milk
- toothpicks
Instructions
- In a small bowl, combine the softened butter, dried chives, and minced garlic. Shape the butter mixture into a rectangle approximately 2 × 3 inches. Wrap tightly in plastic wrap and freeze for 30 minutes.
- Preheat the oven to 425°F.
- Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken until it is about ¼-inch thick.
- In a small bowl, combine the garlic powder, salt, and black pepper. Season both sides of each chicken breast with the seasoning mixture.
- Remove the chilled butter from the freezer and cut it into four equal pieces. Place one piece in the center of each chicken breast.
- Fold the chicken tightly around the butter, bringing the sides toward the center to completely enclose the butter. Secure with toothpicks to help hold the chicken together.
- Crush the gluten-free cornflakes. In a shallow bowl, combine the crushed gluten-free cornflakes, dried parsley, and paprika.
- Pour the milk into a separate shallow bowl. Dip each chicken breast into the milk, then roll it in the cornflake mixture, coating all sides.
- Place the breaded chicken seam-side down on a parchment-lined baking sheet.
- Bake for approximately 35 minutes, or until the chicken reaches an internal temperature of 165°F.
- Carefully remove the toothpicks before serving.
Notes
Be sure to check labels and choose ingredients that are labeled gluten-free.
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