Delectable Gluten-Free Polish Chicken Kiev with Garlic Mashed Potatoes and Creamy Green Peas

Allergens

Dairy, Egg (in breadcrumbs)

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 cup gluten
• free breadcrumbs
• 2 cups fresh parsley, chopped
• 1/2 cup unsalted butter
• 1 tsp garlic, minced
• 1 tsp lemon zest
• Salt and pepper, to taste
• 4 medium potatoes, peeled and quartered
• 2 cups green peas, frozen or fresh
• 1/2 cup milk or cream, for mashing
• 3 tbsp butter
• 2 cloves garlic, minced
• Olive oil, as needed
• Fresh parsley, for garnish

Instructions

1. Prepare the chicken kiev filling by combining butter, minced garlic, lemon zest, salt, and pepper in a bowl. Mix well and set aside.
2. Pound the chicken breasts between two sheets of plastic wrap until they are an even thickness.
3. Divide the butter mixture into four portions and place one portion on each pounded chicken breast. Roll up the chicken tightly and secure with toothpicks if necessary.
4. Coat each rolled chicken breast in gluten free breadcrumbs, pressing gently to adhere.
5. In a large skillet, heat olive oil over medium high heat. Sauté the coated chicken breasts until golden brown on all sides and cooked through, about 8 minutes per side. Remove from heat and let rest for a few minutes before removing toothpicks.
6. Boil the potatoes in salted water until fork tender. Drain and return to pot. Add butter, milk or cream, garlic, salt, and pepper. Mash until smooth and creamy.
7. Steam or boil the green peas until just tender. Season with a pinch of salt.
8. To serve, plate the chicken kiev, mashed potatoes, and green peas in a visually appealing arrangement. Garnish with fresh parsley and enjoy!

Chef’s Insight

To enhance the aroma, add some fresh herbs like rosemary or thyme to the butter mixture.

Notes

This recipe is suitable for a gluten-free diet, focusing on mouthfeel, aroma, and plating appeal.