What haven’t I done before? Made chicken kievs (or eaten them as they are difficult to find gluten free).

Ingredients (serves 2):
2 x Chicken breasts
1 x Large handful of fresh parsley, diced
4 x Garlic cloves, diced
25g Butter
4 x Slices of gluten-free bread
50g Feta
Cayenne Pepper
Salt and Pepper
2 x Eggs, beaten in a bowl
Gluten-free flour

Method:
1. Put the diced parsley, garlic and butter into a blender – blend until a buttery paste. Divide into 2, put each into a piece of clingfilm and roll. Put in freezer for 1 hour (or for as long as you can).
2. The parsley/garlic butter will be going inside the chicken breast – with a sharp knife you will need to make a cut half-way down the breast length ways (you don’t want to go all the way through and you do want to make a hole in the bottom or top as the butter will melt out). Put the breasts back in the fridge.
3. Toast the bread and put in a blender, crumble the feta cheese into the toast and add salt, pepper and cayenne pepper to taste. Blend until breadcrumbs. Spread the breadcrumbs onto a plate and leave to one side.
4. Crack 2 eggs into a bowl, add salt and pepper and then beat. When finished put on a plate and leave to one side.
5. When the parsley/garlic butter is hard, remove from the freezer and place a piece into each chicken breast. Try and seal the edges with your fingers to make sure the butter stays in (this is quite difficult but the breadcrumbs should help keep the butter in).
6. Spread flour onto another plate – place all 3 plates on a table and make sure you have a spare empty plate at the end of the line. Then cover the chicken breast in flour, then egg and then breadcrumbs. Repeat this process one more time – put them on the empty plate and then in the fridge for 30 minutes.
7. After 30 minutes, heat a glug of oil in a pan and brown each side of the chicken kievs. Then put in the oven (180 degrees centigrade) for 25 minutes or until cooked through.
8. Serve with wedges and salad.