4 skinless chicken breasts
100g lactose free butter, softened
1 lemon zest
1 tsp chopped tarragon
1 tsp chopped chives
1 tsp chopped parsley
50g gluten free plain flour, well seasoned
3 large egg, beaten
125g gluten free breadcrumbs
sunflower oil, for frying
mixed leaves, to serve
lemon wedges, to serve
Firstly mixed the lactose free butter with the herbs and lemon zest. Then chill.
Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast.
Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through.
Push your finger down into the hole to open it, then stuff with 25g lactose free herb butter, making sure that it goes all the way into the pocket.
Repeat the process with the remaining chicken breasts.
Line up 3 shallow bowls and put the gluten free flour in the first, the beaten eggs in the second and the gluten free breadcrumbs in the third.
Dredge each chicken breast in the gluten free flour, then coat in the eggs and lastly the gluten free breadcrumbs.
Dip each one in the eggs for a second time, then coat again in the breadcrumbs.
Transfer to a plate and repeat with the remaining stuffed chicken breasts. Cover the plate with cling film and chill for at least 1 hr.
When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat.
Once hot, fry the Kievs for 2-3 mins each side until golden brown, then transfer to a baking tray.
Pop in the oven for 15 mins or until cooked through. Serve with salad leaves and a lemon wedge to squeeze over.
Recipe adapted from: Good Food