Dairy-Free Chicken Kiev with Gluten-Free Breadcrumbs

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a small bowl, combine the 0.5 cup dairy-free butter, 2 cloves garlic (minced), 2 tablespoons fresh parsley (chopped), 1 tablespoon fresh dill (chopped), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything together until well combined, then place the bowl in the freezer for 15 minutes to firm up.
2. 2Place the 4 chicken breasts one at a time between two sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound each chicken breast to an even thickness of 0.635 cm. This helps them cook evenly.
3. 3Remove the dairy-free butter mixture from the freezer. Spoon approximately 1 tablespoon of the chilled mixture onto the center of each flattened chicken breast. Carefully fold the sides of the chicken breast over the butter filling, pressing the edges together to seal them completely. Ensure no butter can leak out during cooking.
4. 4Prepare your coating station. Place the 0.33 cup tapioca flour in one shallow bowl. In a second shallow bowl, lightly beat the 1 egg. Place the 1 cup gluten-free breadcrumbs in a third shallow bowl.
5. 5Dredge each sealed chicken breast first in the 0.33 cup tapioca flour, ensuring it's lightly coated on all sides. Next, dip the floured chicken into the beaten 1 egg, letting any excess drip off. Finally, press the chicken firmly into the 1 cup gluten-free breadcrumbs, coating it thoroughly.
6. 6Heat the 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is shimmering, carefully place the coated chicken breasts into the skillet. Cook for 2-3 minutes on each side, until they are a beautiful golden brown. This step helps create a crispy coating.
7. 7Transfer the oven-safe skillet directly into the preheated about 205°C (200°C) oven. Bake for 20-25 minutes. The chicken is cooked through when its internal temperature reaches 74°C on a meat thermometer, or when the juices run clear.
8. 8Remove the skillet from the oven. Let the chicken rest in the skillet for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and flavorful.

Substitutions

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