Creamy Pink Peppercorn Chicken Kievs with Veggie Layer Bake
A recipe inspired by the #RedTractorChallenge and my craving for creamy peppercorn Kiev's! Trust me, this looks masterclass but it's simple as long as you prep in advance. These are made both gluten free and dairy free but if you can have dairy then cream is a must.
Servings: 4 people
Calories: 613kcal
Ingredients
To make the pink peppercorn cream
- 2 tbsp pink peppercorns
- 1 tsp white wine vinegar
- 1/2 tsp salt
- 100 ml boiling water
- 150 ml soya cream or usual dairy free alternative
To make the kiev
- 4 large chicken breasts
- 3 slices gluten free bread blitzed into fine bread crumbs
- 3 tbsp rice flour
- 2 egg(s)
- salt & pepper to taste
To make the veggie layer bake
- 1 red onion finely chopped
- 2 courgette/zucchini(s) finely sliced
- 4 carrot(s) finely sliced
- 2 large potatos I used large jacket potatoes finely sliced
- 100 ml soya cream or usual dairy free alternative
- 100 ml dairy free milk
- 1 clove garlic (powder, puree or clove)
- salt & pepper to taste
- vegan hard cheese to grate ontop
Instructions
To make the pepper cream sauce
- First you need to plump the pink peppercorns. To do this simply add the vinegar, salt and boiling water to the pink peppercorns in a small jug, leave for 1 hour until the peppercorns have plumped up.
- Once plump, add the peppercorns to a small saucepan with the cream and heat with a teaspoon of rice flour to thicken. You'll only need to heat for 5mins. Add salt to taste.
- Pour cream sauce into an ice cube tray and freeze for at least 90 mins
To make the veggie layer bake
- Peel and prep all the veg, I used my blender to slice the courgette, carrot and potato, making sure I used the thinnest slice setting for the potato so everything cooked evenly.
- Layer the veg in a greased oven proof dish, making each layer thick enough to benefit from the colours when you slice into it. Continue to layer until you have used all the veg with a sprinkling of red onion between each layer.
- In a jug add the soya cream, soya milk, a crushed clove of garlic, salt and pepper. Pour over the veggie bake and cover with foil.
- Start to cook the veggie bake in the oven it needs 40-50 mins in an oven at 180C/160C fan in total but you remove the foil for the last 10 minutes and grate vegan cheese over the top to brown.
Make your kievs
- Whilst your veggie bake is cooking start to prep you kievs. trim the chicken from any excess fat. In the largest end, insert a sharp knife and make an incision keep expanding the incision until you have a fair sized pocket inside the chicken breast. Pop 3-4 cream cubes into the breast and repeat until all your chicken has been stuffed.
- To coat you need to cover the chicken breast with rice flour, dip in the beaten egg and coat in breadcrumbs, repeat so that you get a double coating to each kiev.
- Heat a frying pan and flash fry each kiev on its top to aid it with a good healthy brown colour. Remove from frying pan and add to a roasting dish. Place in the oven with the veggie bake for 20-25 mins until golden brown. Some cream will escape, don't worry if this happens, it's a good indicator that your kievs are cooked through.
- after 20-25 minutes you kievs and veggie bake will be ready, serve and enjoy!
Nutrition
Calories: 613kcal | Carbohydrates: 54g | Protein: 59g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 796mg | Potassium: 1952mg | Fiber: 8g | Sugar: 16g | Vitamin A: 10730IU | Vitamin C: 41.6mg | Calcium: 184mg | Iron: 6.6mg