Gluten-Free Chicken Kiev with Cauliflower Mash

Ingredients

• 4 medium Chicken breasts
• 1.5 cups Gluten-free breadcrumbs
• 1 large Egg
• 0.5 cup Butter, softened
• 3 cloves Garlic, minced
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Fresh dill, chopped
• 1 large head Cauliflower florets
• 0.5 cup Milk
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a small bowl, combine the 0.5 cup of softened butter, 3 cloves of minced garlic, 2 tbsp of chopped fresh parsley, and 1 tbsp of chopped fresh dill. Mix these ingredients thoroughly, then divide the mixture into 4 equal portions and roll each into a small log shape. Place these 4 butter logs on a small plate and freeze for 15 minutes to firm them up, which will help them stay inside the chicken during cooking.
3. 3Place each of the 4 medium chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy rolling pin, pound each chicken breast evenly until it is about 1/4-inch thick.
4. 4Remove the 4 butter logs from the freezer. Place one butter log in the center of each pounded chicken breast. Fold the edges of the chicken over the butter log, ensuring the butter is completely enclosed, then secure each chicken parcel with one or two toothpicks to hold its shape.
5. 5In a shallow bowl, lightly beat the 1 large egg. In a second shallow bowl, place the 1.5 cups of gluten-free breadcrumbs. Dip each secured chicken breast first into the beaten egg, allowing any excess to drip off, then transfer it to the breadcrumbs, pressing gently to ensure an even and complete coating on all sides.
6. 6Heat the 3 tbsp of olive oil in a large skillet over medium heat until shimmering. Carefully place the breaded chicken breasts into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear the chicken for 2-3 minutes per side, turning with tongs, until all sides are golden brown.
7. 7Transfer the seared chicken breasts to a baking sheet. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer inserted into the thickest part (avoiding the butter pocket).
8. 8While the chicken bakes, prepare the cauliflower mash: Place the 1 large head of cauliflower florets in a large pot with about 1 inch of water, or in a steamer basket over boiling water. Cover the pot and steam the cauliflower for 10-15 minutes, or until the florets are very tender and easily pierced with a fork. Drain any remaining water, then transfer the tender cauliflower to a large bowl, add the 0.5 cup milk, 1 tsp salt, and 0.5 tsp black pepper, and mash with a potato masher or an immersion blender until smooth and creamy.
9. 9Carefully remove the toothpicks from the cooked Chicken Kiev. Serve immediately alongside the creamy cauliflower mash.

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