Tasty and mostly simple food for the whole family.

Tasty, healthy, simple, verstile, practical, seasonal, fun food for all to enjoy. I will endeavour to make things gluten-free, dairy-free (cow's milk only here, I'm not super-human), and low sugar as able. I hope others feel motivated to add their recipes to this collection so we can all try them. Thank you!

Tuesday, November 16, 2010

Chicken Parmesean (Pecorino) Gluten-free/Egg-free/Dairy-free Adaptable

This is a surprisingly fast dish to prepare and very tasty, it just takes several dishes for the assembly line.  Kind of a comfort-meets-fancy dinner but very easy.  I often freeze half of it and it holds up surprisingly well if maintained in a good air-tight freezer container, then thawed for 1-2d in the fridge before cooking.

(serves about 4 bigs and 2 littles and nobody goes hungry)
  • 4 chicken breasts cut in half lengthwise (these will be even better if they are pounded flat, however in my house, the time just isnt there, so I skip that part)
  • 1/2c seasoned breadcrumbs (or just add a pinch each of dried basil/oregano/lemon pepper to plain crumbs if you have plain crumbs at the ready)
  • 1/4c grated pecorino or parmesean cheese
  • 2-4T flaxseed meal
  • 2t olive oil
  • 1/4c milk, buttermilk, soy milk, rice milk or 2 eggwhites lightly beaten
  • 4c tomato sauce, heated
  • 1-2c shredded cheese (Use what you like here.... Mozzarella is standard, Jack is great, any non-dairy meltable cheese works- I used Goat Gouda from TJ's and it was fab)

Preheat oven to 425.
1. Combine breadcrumbs and pecorino, then put into a shallow dish.
2. Put the flaxmeal and milk each in separate shallow dishes or a plate.
3. Dredge one chicken breast in flax meal, then dip in milk or egg, then dredge in breadcrumb mixture.  Repeat with remaining breasts.
4. Heat oil in large nonstick skillet over medium-high heat.  Add chicken and cook about 5 minutes on each side until done or nearly done.
5. Place each breast in 9x13 slightly oiled glass baking dish.
6. Cover them with tomato sauce and top with cheese.
7. Bake for 10 minutes or just until cheese melts and sauce is a little bubbly.

This is Flaxmeal on the top and the Breadcrumb/Pecorino mix on bottom.

Browning up!
This was some Roasted Tomato Sauce from our freezer- straight into the pan and ready for dinner!
Delicious served with or over noodles!  In our case, I just tossed some Trader Joe's Brown Rice Spaghetti noodles with olive oil, salt & pepper.

Mom's portion

Mia'a portion!
We ate this with the Raw Tuscan Kale Salad that I can't seem to get enough of.  Great meal!


Lisa Eaton said...

So I made this, in that we had chicken parm last night. My version was gluten-full and dairy-full, but still tasty. Thanks for reminding me that cooking tasty things doesn't have to time consuming.

Kim Shire said...

Thank you so much! I wanted to make chicken parmesean for my gluten free hubby, and looked for a good recipe all day. I finally settled on yours and am so happy!

I didn't use the flaxseed because I didn't have it, and I subbed ground up corn chips for the bread crumbs (a handy GF trick I learned from "The Gluten Free Gourmet" cookbooks. We were all so happy with this meal!

Fawn said...

Kim- that is a great tip with the corn chips! So easy would add great flavor and crunch. Thanks for adding this idea!