Tuesday, 15 July 2014

Gluten-Free Polenta Chicken Kievs

Yes, I have been somewhat on a gluten-free buzz on and off for the last while - for the sweet tooths among you, check out my pear and almond tart recipe. But for now, back to dinner. Polenta is  a new friend to me it! It is a relatively recent discovery but a very pleasant one at that. This recipe is super easy and very tasty. It also leaves you with none of that bloated, sluggish feeling that a heavily bread-crumbed kiev might. So anyway, I'm just going to get on with it. This serves two hungry garlic-ophiles and is very quick to prepare!


  • 2 best quality chicken fillets (on or off the bone)
  • Approx. 20 g softened real butter
  • 2 cloves of garlic, minced
  • Your choice of fresh or dried herbs
  • Pepper
  • A handful of polenta (cornmeal), seasoned with pepper and salt
  • 1 egg, beaten

  1. Preheat the oven to 200 degrees C / 400 F / gas mark 6.
  2. Mix your minced garlic, herbs and a fresh grinding of pepper into the softened butter and set aside.
  3. Take your chicken fillets and cut them carefully along the centre (butterfly technique).
  4. Use a rolling pin (or some such implement) to flatten them out a little and smear the garlic butter inside.
  5. Fold back over, dip your chicken into the egg wash, and press it onto the seasoned cornmeal, ensuring the entire chicken fillet is covered evenly.
  6. Sear the chicken on the pan - approximately 2 minutes each side and then pop into the oven to bake for a further 15 minutes or so.

    The kievs being seared in the pan
  7. Serve the kievs with your choice of sides - I went with sweet potato fries and green beans and petits pois.

    Gluten-free chicken kiev. Dinner is served!


  1. Welcome back!! That looks great. I've been using a lot more polenta recently just to try to reduce wheat in my diet.

    1. Thanks Donna, we had a great holiday! I am delighted with how versatile polenta is. I am hoping to try a polenta cake soon too. I also use it to lightly coat my sweet potato fries and it helps crisp them up so nicely.