When buying a few quick supper things for the children the other day (I don’t always have time to cook, you know), the ingredients on the chicken Kievs had so many things a lab technician would struggle to recognise, I resolved to make a batch of my own for the freezer.
There is no wheat or gluten in this recipe for those of you who are avoiding it, and I think wholegrain rice is better for you than breadcrumbs anyway. As is the coconut flour.
Make the garlic butter ahead and you can freeze it to use as you need. It’s best to stuff the chicken with frozen butter anyway, your hands don’t become slipperier than a politician and it melts nice and slowly when you’re cooking the chicken.
I often serve the Kievs with green salad and some sweet potato fries.
2 skinless free-range chicken breasts
100g unsalted butter
2 cloves of garlic
2 tbsp chopped curly parsley, because it’s more fun that flatleaf
50g wholegrain puffed rice cereal, blitzed to crumbs. Kallo do a good one.
Coconut flour to coat the chicken
1 beaten egg
Salt and pepper
Chop the garlic finely with the parsley and mix into the butter then roll into a cylinder in some greaseproof paper, wrap in clingfilm then freeze for at least half an hour.
Heat the oven to 180c.
Stick a knife lengthwise through the chicken breast to the middle then stuff with a large piece of garlic butter.
Season the chicken and roll it through the coconut flour until well coated.
Dip the chicken breast in beaten egg then cover in the rice crumbs until fully coated.
Cook in the oven on a baking tray for about 30-35 minutes until golden and cooked through.