Keiv

Chicken Kiev with smashed peas

A gluten-free take on the classic with tender chicken breast and golden breadcrumbs

By , 03 December 2019

Be the first to rate this recipe

Chicken Kiev with smashed peas
  • Cook: 35 Mins
    plus chilling

  • Serves: 4

Nutritional Info
Each 298g serving contains
  • Energy

    2032KJ

    486KCAL

    24%
  • Fat

    21.2g

    high

    30%
  • Saturates

    11.6g

    high

    58%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.42g

    low

    7%
of your reference intake.
Typical energy values per 100g: 682kJ/163kcal.
Ingredients
  • 4 cloves garlic, crushed
  • 80g unsalted butter, softened
  • ½ x 25g pack flat-leaf parsley, chopped
  • 1 lemon, zested then halved
  • 4 chicken breasts
  • 2tbsp Asda Free From Gluten Free Plain Flour
  • 1 egg, beaten
  • 80g Asda Free From Gluten Free Milk Free Breadcrumbs
  • 300g frozen peas
  • 2tsp dried tarragon
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a tray with baking paper.

  • Beat together the garlic, butter, parsley and most of the lemon zest. Spoon onto a sheet of baking paper, roll into a log and chill in the freezer for 15 mins until solid.

  • Meanwhile, cut into the side of each chicken breast to create a deep ‘pocket’. Take care not to cut through.

  • Remove the butter from the freezer and cut into 4 equal pieces. Push a piece into each pocket and reseal.

  • Put the flour, egg and breadcrumbs on 3 separate plates. Coat the breasts in the flour first, then egg, then breadcrumbs. Put on the baking tray and bake for 20-25 mins until golden and cooked through.

  • Meanwhile, cook the peas in a pan of boiling water for 5 mins. Drain, return to the pan and stir in juice ½ lemon, the remaining zest and the tarragon. Season with black pepper and mash. Serve with the Kiev and the remaining lemon, cut into wedges.