Chicken Kiev

These gorgeous garlicky chicken kievs are a great mid-week dinner treat.

This recipe uses 100g of a White Loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance

20-25 mins
Makes 2 portions
Suitable for home freezing


  • 2tbsp Juvela Gluten Free White Mix
  • 1 medium egg, lightly beaten
  • 75-100g breadcrumbs, made from a Juvela Gluten Free Loaf
  • 2 chicken breasts
  • For the garlic butter:
  • I garlic clove, crushed
  • 1tbsp parsley, finely chopped
  • 50g butter
  • Method

    1. Combine the garlic butter ingredients together, wrap in a piece of cling film and roll into a sausage shape. Chill or freeze until firm.
    2. To make a pocket in the chicken breasts, use a sharp knife to cut a slit in the plump end of the breast (approx. 2” long), taking care not to cut all the way through the breast.
    3. Cut the butter into 4 discs and pop 2 into each ‘pocket’, then press to reseal.
    4. Dip each chicken breast firstly into the Mix, then in the egg, and finally in the breadcrumbs; chill for an hour before cooking.
    5. Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4. Heat a little olive oil in a large frying pan over a medium heat. Pan fry the chicken for a few minutes each side until golden, then transfer to a baking tray and cook for 20-25 mins.