Chicken Kiev by Dr Sue Shepherd

Dietary Guidelines: , , , , ,

Print Friendly, PDF & Email



A delicious, gluten free, low fat & low lactose take on this classic dish!


  • 4 x 120 g chicken breasts, skin removed
  • ¼ cup gluten-free cornflour
  • 2 eggs, lightly beaten
  • ¾ cup gluten-free dairy-free breadcrumbs
  • 3 tablespoons canola oil
  • green salad, to serve

Garlic ‘butter’ filling

  • 80 g dairy-free spread
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped chives
  • 4 cloves garlic, peeled and finely chopped


  1. To make  the  garlic ‘butter’,  combine  all  the  ingredients  in  a  small  Place  in  the  refrigerator  for  about  1-2  hours.  Remove  from  the  fridge and form into 4 small balls. Return to the fridge.
  2. Preheat oven to 200°C/180°C fan-forced.
  3. Place each   chicken   breast   between   two   sheets   of   baking   paper   and pound  with  a  rolling  pin  (or  meat  mallet)  to  flatten  until  5  cm  thick. Place   the   ball   of   garlic   ‘butter’   in   the   centre   of   the   chicken   breast and  fold  up  all  the  edges  to  encase  the  butter  completely  within  the chicken.
  4. Arrange 3   small   shallow   bowls   on   a      Pour   the   cornflour   into one,   eggs   into   another,   and   breadcrumbs   into   the   final   bowl.   Coat each  stuffed  chicken  breast  in  cornflour,  then  dip  in  egg,  then  toss  in breadcrumbs.  (Ensure  the  chicken  does  not  open  up  and  keep  filling well enclosed within the chicken breast.)
  5. Heat the  canola  oil  in  a  non-stick  pan  over  medium  to  low    Cook the crumbed chicken fillets until golden brown all over and then transfer to   a   baking   dish   and   place   in   the   oven   to   cook   through,   for   about 15-20   minutes.   Serve   with   a   green   salad   or   steamed   vegetables   on the side.


Diabetic Friendly: Only use 60g of dairy free spread to make garlic filling

Nutritional Analysis

Per    serve    (chicken    only):   energy    2246    kJ    (534    Cal), protein     30.9 g,     fat 34.9g, saturated fat 6.5g, carbohydrate  26.7g, sugars 0.3 g, fibre 1.1 g, sodium 184 mg, GI medium

Recipe taken from Wheat Gluten & Lactose Free Food Book 2 by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Lactose and Dairy Intolerance


You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.