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Chicken Kiev

Gluten & Dairy Free

So I have say thank you to one of my sisters for re-introducing me to the wonder that is Chicken Kiev. Thankfully it can be made both Gluten & Dairy Free so my other sister can enjoy it as well! And she does. Last night I got home from work and Jasmine was doing our weekly meal planning, and we do have a tendency to fall into a bit of rut with meals, so there we are at the kitchen counter wracking our brains for something different from the norm and I suddenly thought of Chicken Kiev. Just like that I was suddenly roped into making it for dinner last night! So here's our allergy friendly version!


- Chicken Breasts (as many as you need to feed everyone)
- Orgran Rice Crumbs
- Orgran Plain Flour
- Angelfood Mozarella or Parmesan
- Minced Garlic
- Toothpicks or Kebab Skewers

- Preheat oven to 180. Lightly grease a baking pan with a little bit of oil. Set aside.
- Slice cheese (about 3 pieces of cheese per chicken breast).
- Slice the chicken breasts lengthwise about half way through.
- Spoon minced garlic in between each chicken breast, then cover with cheese.
- Roll the chicken first in a bowl full of flour & then coat in breadcrumbs.
- To keep the chicken closed while it's cooking, use the toothpicks/kebab skewers to hold the sliced edge together.
- Pop in the baking pan and put in the oven to bake for about 45 minutes, until the chicken is nicely browned on top.
- Serve with salad & potato's, or rice & a mixture of greens.

Tips & Suggestions
- As the cheese melts it will spread out into the pan, so I like to scoop the melted cheese and pour it back on top of the chicken & potato once I've dished it all up.


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