Mouthwatering Russian Gluten-Free Lunch: Creamy Chicken Kiev with Garlic Potatoes & Crispy Salad

Allergens

Dairy (butter)

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup gluten
• free breadcrumbs
• 2 cups fresh parsley, chopped
• 1 cup garlic butter (8 oz)
• 1 lb small red potatoes
• 4 cups mixed salad greens
• 1 cucumber, thinly sliced
• 1 bell pepper, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut a pocket in each chicken breast and stuff with half of the garlic butter, then coat with breadcrumbs.
3. Place stuffed chicken breasts on a baking sheet and bake for 25 minutes or until cooked through.
4. While the chicken is cooking, boil the potatoes for 15 20 minutes or until tender. Drain and toss in olive oil, salt, and pepper to taste.
5. Assemble the salad with mixed greens, cucumber, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, salt, and pepper to taste.
6. Slice the remaining garlic butter into thin rounds and place atop the cooked chicken breasts.
7. Serve each dish with a side of garlic potatoes and a crisp, refreshing salad for a well rounded gluten free meal.

Chef’s Insight

To achieve the perfect texture for the breadcrumbs, mix gluten-free breadcrumbs with finely chopped parsley and salt before coating the chicken breasts.

Notes

For the perfect presentation, make sure to slice the garlic butter evenly and place it on top of the chicken breasts before serving.