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Chicken Kiev - Gluten and Dairy Free

Preparation Time
15 minutes plus 1 hour chilling

Cooking Time
Approximately 30 minutes

Serves
3

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


Ingredients

  • 1 tbsp. Lucy Bee Coconut Oil, plus extra for greasing
  • 1 small red onion, finely diced
  • 3 cubes frozen spinach
  • 2-3 garlic cloves, minced
  • 5 sundried tomatoes, finely chopped
  • 1 tbsp. flat leaf parsley, finely chopped
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to taste
  • 4 tbsp. Lucy Bee Creamed Coconut, melted
  • 3 chicken breasts
  • 2 eggs, beaten
  • 6 tbsp. Lucy Bee Coconut Flour

Method

  1. Preheat the oven to 180C, 350F, gas mark 4. Lightly grease a baking tray with some Lucy Bee Coconut Oil.
  2. In a frying pan on a medium heat, melt 1 tbsp. Lucy Bee Coconut Oil and add the onion. Fry for approximately 5 minutes until soft, adding the spinach after 3 minutes. Cook until the spinach is fully defrosted, then set aside to cool.
  3. For the filling, mix and chop together the garlic, parsley and sundried tomatoes. Add the cooled onion and spinach mixture to this, on the chopping board and chop and mix together. Season to taste with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  4. In a bowl, add the melted Lucy Bee Creamed Coconut and stir the spinach filling mixture into this, then set aside whilst you prepare the chicken.
  5. To prep the chicken, lay out flat on a chopping board* and CAREFULLY insert a knife into the side of the breast to slice part-way to create a pocket - without cutting through the other side of the chicken. Roll 1 tbsp. of filling into a ball in your hand and stuff the chicken. Make sure you can close the chicken without the filling falling out (you may need to add or remove some filling at this point depending on the size of your chicken). Repeat this for each chicken breast. Cover and refrigerate for 1 hour.
  6. Add Lucy Bee Coconut Flour to a plate and season to taste. Stir to combine.
  7. Remove the chicken from the fridge, the filling will be very hard at this point. Coat the chicken in the beaten egg and then dip into the flour mixture to coat, then place on the greased baking tray and bake for 18-25 minutes until cooked through.
  8. Serve immediately with a salad or your favourite vegetables. Any excess filling, can be kept covered in the fridge and served with pasta.
  9. *Tip: If needed, you can put cling film over the chicken breasts and roll with a rolling pin to flatten out a little more.

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