Kelli's Gluten Free Kitchen

I wanted to take a stab (and a bite) at chicken kiev. Now, the lemon flavor stays strong in this dish- it tastes really good, but isn’t true to a chicken kiev. This is a multistep process- so I broke out the ingredients into each section as needed. I served it with frozen broccoli and rice.

GF Confused Chicken Kiev

1/3 cup lemon juice
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 1/2 lb. boneless, skinless, chicken breasts- pounded to 1/4 inch thick

Combine all listed above except chicken in a casserole dish large enough for the chicken to lie flat. Add chicken to the marinade. Allow to set for 15-30 minutes.

1 stick butter, cut into 8 even pieces (slice once lengthwise, crosswise, and in half)
2 Tbsp fresh chopped parsley
3/4 cup rice flour
1/4 cup tapioca flour
1 tsp salt
1/4 tsp pepper
1 tsp paprika
1 tsp garlic powder

Preheat the oven to 375*. Hold butter and parsley to the side. Combine remaining dry ingredients to make the breading for the chicken. When chicken has completed marinating, place a piece of butter and a pinch of parsley in the center of each chicken breast. You may need to cut chicken breasts into pieces to make serving size balls- I cut each breast in half. Roll chicken tightly around butter and secure with wooden toothpicks. Roll chicken “ball” in flour mixture. Place in a greased 13×9 pan. Repeat with each piece of chicken. Bake for 45 minutes or until chicken is fully cooked and golden brown.