The Best Vickys Chicken Kiev, GF DF EF SF NF Recipe - How to Prepare Yummy Vickys Chicken Kiev, GF DF EF SF NF

Vickys Chicken Kiev, GF DF EF SF NF Recipe.

You can cook Vickys Chicken Kiev, GF DF EF SF NF using 13 ingredients and 10 steps. Here is how you cook it. The Best Vickys Chicken Kiev, GF DF EF SF NF Recipe - Recipe: Appetizing Vickys Chicken Kiev, GF DF EF SF NF

Ingredients of Vickys Chicken Kiev, GF DF EF SF NF Recipe

1. It's 4 of chicken breasts.
2. Prepare 6 tbsp of olive oil.
3. Prepare 3 tbsp of coconut milk.
4. You need 6 slice of day old Vickys gluten-free bread processed into crumbs.
5. Prepare 1 of small bowl of plain / gluten-free flour.
6. Prepare of garlic butter filling.
7. You need 100 grams of sunflower spread.
8. Prepare 3 clove of or 4 according to taste, minced garlic.
9. It's 2 tbsp of finely chopped parsley.
10. You need of cheese & chive filling.
11. It's 100 grams of Violife cream cheese / see my previously posted recipe.
12. It's 2 tbsp of finely chopped chives.
13. It's 1 clove of minced garlic.

Vickys Chicken Kiev, GF DF EF SF NF instructions

1. The filling preparations are the same for both. Combine the 3 ingredients with a fork, roll into a short, fat sausage, wrap in foil and freeze for at least 30 minutes to firm https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese.
2. Preheat the oven to gas 4 / 180C / 350°F.
3. One at a time, place the chicken inbetween 2 pieces of clingfilm and bash / flatten with a rolling pin or meat tenderiser so they're a quarter inch thick.
4. Take the filling out of the freezer and slice into 4 portions.
5. Place 1 portion in the middle of each flattened chicken breast.
6. Fold the short sides over the filling, then the long sides on top. Secure with 1 or 2 toothpicks to keep the filling from dropping out.
7. Combine the oil and milk in a bowl and put the breadcrumbs in another. https://cookpad.com/us/recipes/338020-vickys-quick-white-oven-bread-with-variations-gf-df-ef-sf-nf.
8. You already have a bowl of flour ready. Roll each piece of chicken in the flour, then in the oil/milk mixture, then coat in the breadcrumbs. Make sure the bits that are folded in are covered and packed well with crumb as this keeps the filling from seeping out.
9. Place each piece of chicken on a greased baking tray and cover with foil. Bake for 45 minutes, then another 15 minutes or so uncovered to give them a good colour.
10. Serve with fries, boiled potatoes, baked beans, salad etc. I sometimes change the chives in the cheese filling for diced ham, yummy!.