If you’re unfamiliar with the dish chicken kiev, it is basically breaded chicken breasts stuffed with garlic and butter, then either baked or fried. The key is to have enough filling that when you cut into the chicken, garlicky goodness comes oozing out.
Most versions of chicken kiev out there call for simple dried breadcrumbs to coat the chicken. Tonight I tried out two different ways to make the coating healthier, both gluten-free and one grain-free to boot.
The first coating is probably a bit more kid-friendly, as the cereal makes for a more “fun” crunchy exterior. I would highly recommend Nature’s Path Mesa Sunrise, which is much healthier than the traditional sugared corn flakes out there. The cereal is organic, gluten-free and contains only 4g of sugar. Since it contains flax it is also higher in fiber than most plain flake cereals, and has a great crunch and slight sweetness my kids adore.
6 boneless chicken breasts, pounded with a mallet until flat
1/4 cup butter, softened
5-6 minced garlic cloves
1 tbs. fresh minced parsley
either 2 beaten eggs mixed with 2 tbs. water OR 1/4 cup milk of choice
4 cups cereal flakes, crushed**
1.5 tsp. garlic powder
1 tsp. paprika
1 tsp. salt
2-3 tbs. chopped fresh parsley
swap 1.5 cups almond flour for the cereal
Preheat oven to 375.
Mix butter, parsley and garlic in a small bowl until well blended. Spread into a thin layer on a sheet of aluminum foil, then place in freezer to harden.
Once it is set, cut butter into 6 strips and place on half of each chicken breast. Roll up and close with toothpicks. Dip chicken in whichever liquid you are using (egg with water or milk). Next dredge in the coating of your choice and place in a greased glass 9×13 baking dish.
Bake for 40 minutes until the chicken is cooked through and the outside is golden and crisp.
**best method is to place the cereal in a sealable plastic bag and attack it either whack it with a hammer or steamroll it with a rolling pin.
I served tonight’s kiev with some simple roasted broccoli and this version of Hasselback Potatoes, with even more garlic going on. I guess if your breath is going to take a garlic hit, you might as well really go for it!