Chicken Kiev

  • 1/2 onion
  • 2 cloves garlic
  • 4 tbsp free-from spread
  • Pinch of salt
  • 4 chicken breasts
  • 4 slices free-from bread
  • Your choice of herbs – sage, rosemary, parsley
  • 25mls rice milk
  1. Preheat the oven to 200°C
  2. Roughly chop the onion and garlic before adding to a food blender with a pinch of salt 20141003_174556
  3. Blend until smooth and then gradually add the free-from butter until you have a smooth paste  20141003_174921
  4. Take a chicken breast and make a slit down one side to create a cavity.  Take a tablespoon of the garlic butter mixture and add to the cavity, making sure not to overfill it.  20141003_180738
  5. Now blend the 4 slices of free-from bread until you have breadcrumbs.  You can add your choice of herbs and seasoning – I chose sage.  Put the breadcrumb mixture into a bowl or onto a small plate  20141003_181721
  6. Pour the milk into a separate bowl
  7. Pinching the sides of the chicken breast together, dip into the milk before covering in the breadcrumbs.  Make sure the chicken is well coated 20141003_182123
  8. Place the coated chicken breast onto a baking tray and repeat with the other 3 pieces 20141003_182338
  9. Bake in the oven for around 20-25 minutes or until the chicken is fully cooked
  10. Serve with your choice of side dishes and enjoy! 20141003_201701

7 thoughts on “Chicken Kiev

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