Welcome to Gluten-Free Goodness – my new blog entirely devoted to food and my pursuit of the Gluten-Free life.  I have been considering making a food devoted blog for quite some time now, and have finally decided to take the plunge.  Hopefully it will turn out to be useful, for both myself and any potential readers that may find their way here.

I have been eating a lot of red meat lately – I seem to be craving it, and thus I have been eating it.  I try to listen to my cravings and eat what my body asks for, but in the last few days my drive for red meat seems to be subsiding.  Yesterday I was craving chicken, the thing is, I’ve eated a LOT of plain baked chicken as of late and decided to go for something just a little more exciting.  I decided to adapt a recipe for mushroom parmesean I have used before, but since I didn’t actually have any parmesean cheese, I don’t even feel right keeping the name. 

Note :the picture is lacking as I was too hungry to wait for a picture last night, and instead re-plated the cold food and took a picture this morning – sorry about that.

 chicken-small.jpg

GF Cheesy Chicken

checken-small.jpgchecken-small.jpgIngredients:

  • 2 Large Boneless, Skinless Chicken Breasts
  • 1 cup rice flour
  • 1 tbsp Herbamere seasoning
  • 2 eggs
  • Olive oil
  • 1 jar pasta sauce*
  • Grated cheese**

 *  I used a can of tomatoes and some leftover Pizza sauce, use what you have on hand 
** I used a mixture of marble and mozzarella cheese, again use whatever you have

  1. Pre-heat oven to 400°F. 
  2. In a medium bowl, mix together flour and herbamere seasoning. 
  3. In a second bowl, beat the eggs.
  4. Slice the chicken in half lengthwise so you end up with four, thin, flat pieces of chicken.
  5. Dip each piece of chicken into the flour and coat both sides
  6. Heat a non-stick frying pan to medium-high heat
  7. Drizzle pan with olive oil.
  8. Dip rice flour coated chicken in the egg, then place into the hot frying pan, and allow chicken to brown on both sides.
  9. Meanwhile spread 1/2 of your pasta sauce in the bottom of a 9×13 pan.
  10. Once you have browned both sides of your chicken, place it neatly in your prepared pan.
  11. Once all your chicken has been browned, place 1-tbsp of the remaining sauce on each piece of chicken, then top with grated cheese.
  12. Scoop any remaining pasta sauce into the pan, around your chicken.
  13. Place the pan in the oven and cook for another 30 minutes – until your chicken is cooked!
  14. Enjoy!

I accompanied this dish with a side of rice spaghetti – there is plenty of sauce to share!  Now, if only I had some brocolli last night, I could have considered this a complete meal.

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