Preparation time 20 minutes, plus chilling, Cooking time 40 minutes
75g (3 oz) butter, softened
small handful of parsley, finely chopped
6 garlic cloves, crushed
grated rind of 2 lemons
4 boneless, skinless chicken breasts, about 150g (5 oz) each
4 slices of gluten-free bread
3 tablespoons gluten-free plain flour
3 eggs, beaten
salt and pepper
steamed pak choi, to serve
Mix together the butter, parsley, garlic and lemon rind in a small bowl. Roll into 4 sausages, then cover and place in the freezer for at least 30 minutes.
Slice the chicken breasts nearly in half horizontally. Open like a book, then place between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet. Place 1 roll of garlic butter in the centre of each breast, then wrap the breasts around the butter, securing as tightly as possible with cocktail sticks.
Whizz the bread in a food processor to form breadcrumbs, then tip into a shallow bowl. Place the flour on a plate and season. Dip the rolled chicken breasts in the seasoned flour, then the beaten egg and finally the breadcrumbs until well coated. Roll again in the egg and crumbs, if necessary.
Transfer the kievs to a baking sheet and place in a preheated oven, 200° (400°F), Gas Mark 6, for 40 minutes until the chicken is golden and cooked through. Serve with steamed pak choi.