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Chicken Kiev - Gluten Free
This is a great chicken recipe for dinner! And if you follow a gluten free diet you will want to add this to your list of favorite recipes. It was provided by GlutenFreeCheckList.com which is a great site for information about gluten free foods. The Checklist People diligently sample gluten free products and provide information on the top products in over 150 food categories. You can learn more about them by visiting www.glutenfreechecklist.com
Ingredients
- 4 oz. butter
- 4 cloves garlic, crushed
- Large handful of fresh parsley, chopped fine
- Juice of ½ lemon
- 4 boneless chicken breasts
- 4 oz. Erewhon Corn Flakes
- 1 ½ oz. potato flour
- 2 large eggs, beaten
Directions
- Soften the butter thoroughly, add the garlic, parsley and lemon juice and beat well.
- Divide into 4 portions, shape into rectangles and put into the refrigerator for at least one hour.
- With a sharp knife, split the breasts in half horizontally but do not cut all the way through.
- Open them out flat on wet waxed paper.
- Cover with more wet waxed paper, then beat them flat with a rolling pin.
- Put the cornflakes in a plastic bag and crush them thoroughly with a rolling pin-they should be almost powered.
- Then mix the crushed cereal with the potato flour.
- Place one piece of the seasoned butter on each breast and then roll the breast so that the butter is sealed inside.
- Roll each breast in the egg and then in the cornflake mixture.
- Chill in the refrigerator for 30 minutes.
- Take chicken out, and repeat the egg and cereal mixture step then return to the refrigerator for another 30 minutes.
- Preheat the oven to 350 degrees.
- Place the chicken breasts on a rack over a baking sheet, and bake for 20-30 minutes or until the crust is crisp and browned and the chicken is cooked.
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