Gluten-Free Chicken and Corn Roll
Discover the ultimate comfort food with this Gluten-Free Chicken and Corn Roll, a perfect balance of hearty, savory, and satisfying flavors. Featuring tender, seasoned chicken breast, sweet corn kernels, and aromatic parsley, all wrapped in a flaky, buttery gluten-free pastry, this recipe is a crowd-pleaser that doesn’t compromise on taste despite being gluten-free. The homemade dough brings a rustic charm, while the addition of sautéed onions, garlic, and gluten-free breadcrumbs elevates the filling to perfection. With a crispy golden crust and a warm, flavorful interior, this dish is ideal for family dinners, entertaining, or meal prep. Easy to prepare in just over an hour and serving up to four, this gluten-free twist on a beloved classic ensures everyone can indulge without worry. Serve with a crisp side salad or your favorite dipping sauce to complete this irresistible meal!
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Recipe Information
Ingredients
- 2 pcs boneless chicken breasts
- 1 cup corn kernels
- 1.5 cups gluten-free flour
- 0.5 cup unsalted butter
- 6 tablespoons cold water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pc egg
- 2 tablespoons olive oil
- 1 pc onion, finely chopped
- 2 pcs garlic cloves, minced
- 0.5 cup gluten-free breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add olive oil and sauté the onions and garlic until fragrant and translucent, about 3-4 minutes.
Add chicken breasts to the skillet, season with salt and pepper, and cook until fully cooked through, approximately 6-8 minutes per side. Remove and set aside to cool slightly.
In the same skillet, add the corn kernels and cook for 3-4 minutes. Adjust seasoning if needed.
Chop the cooked chicken into small pieces and mix with the sautéed corn, gluten-free breadcrumbs, and chopped parsley in a bowl.
In a large bowl, mix gluten-free flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Add cold water one tablespoon at a time, mixing until the dough comes together.
Roll the dough out on a gluten-free floured surface to about 1/4-inch thickness.
Place the chicken and corn mixture at one end of the rolled-out dough.
Beat the egg and brush a little on the edges of the pastry to help seal it.
Roll the pastry around the filling, tucking in the ends to seal tightly.
Place the roll onto a parchment-lined baking sheet. Brush with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
Allow the roll to cool slightly, then slice and serve warm. Enjoy your gluten-free chicken and corn roll!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 20.1 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 254 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
