Gluten-free Chicken Kiev

Gluten Free Chicken Kiev small
*Screenshot from my Youtube Gluten-Free Chicken Kiev video

This recipe is very simple and yet a classical and the beauty of my recipe is it tastes as good as if you use regular flour and breadcrumbs, so you can happily serve it to all of your guests.

When writing a menu for the different hotels and restaurants I’ve worked in, I have always created a few gluten-free dishes to accommodate guests, but it wasn’t until I taught cookery classes via zoom that I began to realise the full scope of the challenge faced by people who were gluten intolerant or Coeliacs.

I teach many different cookery courses but the gluten-free is challenging because I need to be sure that any ingredient I use is gluten free and this has given me a new respect for the people who live with this condition and how careful they need to be when shopping.

I also believe that governments need to pay more attention to auto immune conditions and allergies that are on the rise and challenge manufacturers to make sure their products are not fuelling the problem. Chemical preservatives, flour improvers, “flavour enhancers”, make me wonder whether we are unwittingly turning our bodies into a chemical dump that then makes us hyper sensitive. I’m interested to hear my reader’s opinion on this issue.

Here is my Youtube video to show you how it is done and don’t forget to like and subscribe!

Gluten Free Chicken Kiev for 2©Kevin Ashton 2022

2 x 7oz -8oz Chicken breast

275g Gluten free bread  or gluten-free breadcrumbs

1 large egg

100g gluten free plain flour

¾ teaspoon smoked paprika

Sea salt and black pepper

4 tbsp cold pressed rape seed oil, for frying

Garlic butter

2 garlic cloves (10 grams)

1 tbsp finely chopped parsley

60g butter, softened

½ lemon

1x 10inch piece of baking paper

  1. If your bread isn’t already stale /dry, you will need to try it in the oven to make bread crumbs. Place the bread slices on a baking tray and put them in the oven at 125°C for 20 minutes. After 10 minutes turn the bread slices over so they dry evenly.
  2. Chop the parsley and garlic until it is very fine, and then mix it into your butter.
  3. Add a small squeeze of lemon juice to your garlic butter.
  4. Place your butter into the centre of your greaseproof paper.
  5. Roll the bottom of the grease proof paper over the butter to begin to shape it into a sausage shape.
  6. Once you have your sausage shape twist the ends, then refrigerate or put in the freezer.
  7. Remove your bread from the oven, tear the bread into small pieces and chop in a food processor until you have very fine breadcrumbs (the dryer the bread the quicker it will grind up).
  8. Remove the filet from the chicken and set to one side. Cut a pocket for your garlic butter by slicing the chicken horizontally along the thickest side.
  9. Cover your chicken filet with cling film and bat the filet with a meat bat until the filet as around two and a half times its original size.
  10. Make sure your butter is hard before removing it from the grease proof paper and slice the butter into 14 inch thick slices.
  11. Put two of the butter discs into each chicken breast pocket cover with the filet, then fold the chicken flap back over. Chill the chicken in the fridge for about half an hour.
  12. Season the flour with ½ teaspoon paprika, salt and pepper. Whisk the egg and season with the other ¼ teaspoon smoked paprika, salt and pepper.
  13. Coat the chicken breast with flour, egg and bread crumbs, then repeat for a second coat. Chill the coated chicken in the fridge for about 20 minutes.
  14. Pre-heat your oven to 170°C (fan assisted) or 180°C (not fan assisted.
  15. Heat your oil in a frying pan at a medium high heat cook for 2 – 3 minutes on one side and turn and cook the other side for another 2 – 3 minutes until they are golden brown.
  16. Transfer to a non stick baking tray and cook in the oven for 20 minutes or until the chicken’s internal temperature reaches 75°C then serve.

Chef’s Suggestions   

You can serve your chicken Kiev’s whole and let your guests cut them open or you could cut each one in half at angle and serve with a spicy sauce.

Gluten-free Chicken Kiev©Kevin Ashton 2022

Please do not repost my recipe or photos elsewhere without my express written permission

30 thoughts on “Gluten-free Chicken Kiev”

    1. Thanks Rosaliene,

      I think some Kiev recipes flatten the chicken breast out so much it loses it’s texture. They also fail to chill the garlic butter down enough so by the time the chicken is cooked most of it has leaked out.
      Best Wishes
      Kevin

      Liked by 1 person

      Reply

  6. Kevin
    It is a delicious recipe, looks amazing as always a pleasure visit your blog, great video.
    I can imagine who Sophie was helping you to do it, great team, great work! Say hello t her.
    Thank’s for share. Have a wonderful new week! All the best!

    Liked by 1 person

    Reply

    1. Thanks Jan and welcome to my main food blog.

      Though I’m a very experienced chef, it has only been in the last couple of years that I have added gluten-free cooking to my online cooking classes, because of the growing issue of gluten intolerance and Coeliacs disease in the UK.

      It has been a real eye opener to realise just how challenging shopping can be for gluten-free ingredients.

      Best Wishes
      Kevin

      Like

      Reply

      1. It is a definite challenge. I was gluten free for many years. I was fortunate to find a way to eat gluten again. Thank you for making it easier for those with gluten intolerance.

        Liked by 2 people

  11. Just discovering your blog—had noticed your Gluten-free Chicken Kiev in the WORDPRESS READER—and am happy to see you following my blog! If there were a way…COULD I…share your recipes with my readers…or no? I’ll be returning in any case and you have ample outlets to share your posts at. I’ve only had the commercial (BARBER’S) Chicken Kiev…and yes, the garlic butter leaks out rather easily

    Liked by 4 people

    Reply

    1. Thank you for the kind words of support for my blog.

      I don’t want others reposting my recipes, photos etc and that is why I removed
      the reblog button from the template of my posts.

      Unfortunately, some still repost my stuff forcing to contact them and ask them to take it down. Sometimes I have to resort to sending a DMCA take down notice to WordPress.

      My blogs and content generate work opportunities for me, invites to judge in food contests (I was in Amsterdam the other week), invites to write travelogues in other countries. In August I was sent an expensive gas BBQ to review https://landmann.co.uk/collections/fryton-gas-bbqs/products/ultimate-fryton-bundle

      I’m also an Ambassador for Syosaku knife company.
      These opportunities have come about because my main blog has received 13,018,970 hits since its launch in April 2015 and because I obsessively repost my content on my social media channels.

      In the past when I’ve allowed other websites to share my content and photos, it has hurt my google ranking and helped theirs. I’ve even had occasions when their copy of my recipe is higher on google than mine, which is galling after all of my hard word.

      I also had occasions when someone else has taken my food photos from another WordPress site, leaving me blissfully ignorant until the stolen version is high in google rankings. So now I guard my stuff rabidly and hope people understand I just defending my livelihood.

      I would also like to thank you for asking first in a comment, you’re the first.
      Best Wishes
      Kevin

      Liked by 2 people

      Reply

      2. Hi Jonathan, yes that’s fine because Facebook, Tumblr and LinkedIN are not sites where people can make money off my material.

        But many people are trying to make money on their blogs on WordPress and I don’t wish them to use my recipes and photos to generate their content, even if the post leads back to my blog.

        It is only my opinion but a blogger should create their own content not take other people’s. I am glad you enjoy my content though and thank you for your support.

        Liked by 3 people

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