Ingredients: |
Ingredients: Chicken:
2 skinless chicken breasts
4 tablespoon of butter
3 garlic cloves, crushed
2 tsp. freshly chipped parsley
2 tsp. lemon juice
Coating:
1 egg
Melted butter for dipping
2/3 cup breadcrumbs (GF bread crumbs or crushed GF cornflakes)
Cucumber Salad:
1 cucumber, sliced thinly with a vegetable peeler
1/2 tsp. salt
1/2 cup fresh cream
1/2 tsp. chopped dill
1 cup baby fresh spinach leaves
lemon wedges ( optional)
Mushroom Sauce:
3 tbl. butter
1/2 lb. fresh mushrooms, sliced
1 tbs. GF or regular flour
1 tsp. soy sauce
3/4 cup light cream
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Directions: |
Directions:Preheat oven to 350º. Butterfly the chicken breasts- using a sharp knife cut the breast almost in half horizontally. Open up, you should have one heart-shaped piece. Cover the chicken with a sheet of cling film to avoid bits flying around. Flatten the breasts to a uniform thickness of about 1/4 inch with a meat tenderizer.
Working from the wider side, place half of the butter and garlic into the middle of each breast. Drizzle with lemon juice. Roll up each breast tightly, folding in the sides a little. Secure sides and middle flap with toothpicks.
To coat the Chicken Kieves:
Whisk together egg and melted butter. Roll each breast in the egg until evenly coated. dip into breadcrumbs and roll until coated. Repeat the process one more time for each Kieve.
Place crumbed Kievs on a baking tray and bake on the top shelf of a pre-heated oven for 20 minutes, turning over halfway through.
Cucumber Salad:
Place sliced cucumber and salt in a bowl. Mix well and refrigerate for 10 minutes. Add cream and dill and mix well. Lastly, add spinach leaves and mix again.
Mushroom Sauce:
Melt butter. Add mushrooms; sprinkle with flour; toss. Cook over medium heat, stirring occasionally, 8-10 minutes, or till tender. Add soy sauce;; ;slowly stir in cream. Cook and stir til mixture bubbles and thickens. Season to taste. Serve over Chicken Kievs. |
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