Dairy-Free Chicken Kiev

Ingredients

• 4 medium Chicken breasts
• 4 tablespoons Plant-based butter
• 2 cloves Garlic
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh dill
• 1/2 cup All-purpose flour
• 1/2 cup Plant-based milk
• 1 cup Breadcrumbs (gluten free)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil

Instructions

1. 1To prepare the herb filling, first mince the 2 cloves of garlic. Then, finely chop the 2 tablespoons of fresh parsley and the 2 tablespoons of fresh dill. In a small bowl, combine the 4 tablespoons of plant-based butter, the minced 2 cloves of garlic, the chopped 2 tablespoons of fresh parsley, and the chopped 2 tablespoons of fresh dill, mixing until well combined.
2. 2Place each of the 4 medium chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast evenly until it is about 1/4 inch (0.6 cm) thick.
3. 3Divide the prepared herb filling into 4 equal portions. Place one portion (about 1 tablespoon) of the herb filling in the center of each pounded chicken breast, then fold the long sides of the chicken breast over the filling and roll it tightly from one end to the other, ensuring the filling is completely enclosed and the edges are sealed.
4. 4Prepare three separate shallow dishes or plates for breading. In the first dish, place the 1/2 cup of all-purpose flour. In the second dish, pour the 1/2 cup of plant-based milk. In the third dish, combine the 1 cup of gluten-free breadcrumbs, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper, mixing them well.
5. 5Take one rolled chicken breast and dredge it completely in the 1/2 cup of all-purpose flour, shaking off any excess. Next, dip the floured chicken breast into the 1/2 cup of plant-based milk, ensuring it is fully coated. Finally, roll the chicken breast in the breadcrumb mixture, pressing gently to ensure a thick, even coating, and repeat this breading process for all 4 chicken breasts.
6. 6Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat (approximately 325°F / 160°C). Once the oil is shimmering, carefully place the breaded chicken breasts into the hot skillet and fry for 5-7 minutes per side, turning once, until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
7. 7Carefully remove the cooked chicken breasts from the skillet and allow them to rest for 2-3 minutes before serving to let the juices redistribute.

Substitutions

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