Friday, January 29, 2016

GF/DF chicken double cheese dish

Hi readers! Thanks for being patient with me; it's been a very busy week. I have completed a WEEK of dairy free and, although I do not feel any different, I will continue it probably past the 21-day deadline of the So Delicious 21 Day Dairy Free Challenge.

One of the hardest parts of me about cooking, and thus eating, is that my partner and I do not eat the same things, primarily because he can eat most dairy (at least parmesan and mozzarella cheeses; he avoids the rest b/c they 'make him sick') and eats gluten. One thing that I have found helpful is to make the same dish but split it somehow so that his food and my food are separate. For example, tonight I made a chicken double cheese dish (my version of chicken parm) and I separated the chicken pieces, his 4 to the left and my 3 to the right. This will work with most, but not all.

Onto tonight's meal. I cannot call it a recipe because I just throw things together, so here is a loose list of what you need:

  • One pound + of chicken breasts, preferably the thicker cut ones
  • 1 jar of sauce (I use store brand organic tomato basil)
  • a couple eggs (can use olive oil instead)
  • gluten-free bread crumbs (I like Aleia's Italian Bread crumbs )
  • mozzarella cheese (and/or dairy free like Daiya's mozzeralla style shreds which melt very wel)
  • parmesan *here is a fab recipe for vegan parmesan from e.zontho
  • Italian spices such as oregano, basil, rosemary or a blend 
  • pasta of choice (Today I used Tolerant's organic black bean mini fettuccine which is available on Amazon and in random places like Job Lot.)
1. Preheat oven to 350*F. Grease a large glass casserole dish with olive oil spray (or coconut!)
2. Whether you're using eggs or olive oil, dip the chicken in the wet ingredients, then roll in bread crumbs and season to your liking, place in the dish and into oven.
3. Bake for 20-40 minutes depending on thickness of chicken. (I did 20 minutes tonight for thin-sliced cuts).
4. In the meantime make some pasta, drain it and plate.
5. After the allotted time, spread cheeses on the chicken and return to oven (UNLESS you are using the vegan parmesan. If you are, do not add until AFTER chicken has been removed from the oven. This will not melt like a normal cheese because it's made from nuts.) Bake for another 5 minutes or until cheese is melted.
6. Remove from oven, combine pasta, chicken, and sauce and add more cheese to taste.

There you have it. This is my FIRST "recipe" that I have ever written. Yippee! I hope you don't mind my lack of specifics, but that just isn't how I cook.

Have a wonderful weekend and I'll meet you back here next Wednesday! Love, love, love!

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