Gluten Free Chicken Kiev
Preparation time
Cooking time
Total time
A special occasion dish with gluten free ingredients devised by Jo Pratt. Its origins are hotly disputed with Russia, Ukraine and France claiming ownership. I've adapted Jo's recipe a little. I'd suggest starting the recipe the night before you need it.
Recipe type: Main Course
Cuisine: Russian
Serves: 4
  • 125g soft butter
  • 4 cloves garlic, crushed
  • 1 tbsp chopped parsley (approx 10 gr)
  • 1 tbsp chopped tarragon (approx 10 gr)
  • finely grated zest and juice of 1 lemon
  • 4 chicken breasts
  • 8 slices white or brown Newburn Bakehouse loaf by Warburtons, crusts removed and blitzed to a fine crumb
  • 2 tbsp cornflour or gluten free flour
  • 1 large egg, lightly beaten
  • salt and freshly ground black pepper
  • Sunflower oil, to shallow fry
  • You'll need cling film, cocktail sticks to secure and sunflower oil
  1. Mix together the butter, garlic, herbs, lemon zest and juice in a food processor, and season with salt and pepper.
  2. Divide into four and wrap into small sausage shapes in individual pieces of cling film. Put into the fridge for at least 30 minutes to firm up or overnight.
  3. Butterfly each chicken breast by splitting it using a sharp knife, then place between 2 pieces of cling film.
  4. Using a rolling pin or meat tenderiser, bash each one until roughly 0.5mm thick. Season with salt and pepper
  5. Put a piece of chilled butter onto each piece of chicken and roll the meat around the butter, tucking in the edges to completely encase the butter. Secure with a couple of cocktail sticks if you feel it needs it
  6. Blitz the Newburn Bakehouse bread and in a food processor to a fine crumb consistency. Tip into a shallow bowl.
  7. Dust the chicken in flour then dip into the eggs and then coat in the breadcrumbs. Repeat with the egg and crumbs to double coat.
  8. Chill in the fridge for at least 30 minutes
  9. Pre-heat the oven to 200C/180C fan oven/gas 6.
  10. To cook the Kievs, heat the sunflower oil in a frying pan and shallow fry the chicken on all sides until lightly browned.
  11. Transfer to the oven and bake for 15 minutes until golden brown. Check they are cooked through before serving.
  12. Once the Chicken Kievs are cooked, serve straight away, making sure you remove any cocktail sticks if using
Recipe by Edinburgh Foody at