Recipes
Chicken Kiev with smashed peas
A gluten-free take on the classic with tender chicken breast and golden breadcrumbs
A gluten-free take on the classic with tender chicken breast and golden breadcrumbs
(5 votes)
Cook: 35 Mins
Serves: 4
Price: £1.85 per serving
Nutritional Information
Each 298g serving contains
Energy
2032kj
486kcal
2032kj
486kcal
24%
Fat
21.2g
21.2g
High
30%
30%
Saturates
11.6g
11.6g
Med
58%
58%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
682kj/163kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a tray with baking paper.
2
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.
3
Meanwhile, cut into the side of each chicken breast to create a deep ‘pocket’. Take care not to cut through.
4
Remove the butter from the freezer and cut into 4 equal pieces. Push a piece into each pocket and reseal.
5
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.
6
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.