This ain't your Nonna's breaded chicken...
I've been craving some Italian (like ya do from time to
time). Instead of getting on Grindr
(look it up, straight people...), I decided to get creative. How do you make a breaded chicken dish with
pasta when you have a gluten intolerance & limited pantry resources? Here's how ya do...
For the faux breading, you will need:
2 Rice Cakes (plain ones, none of that apple-cinnamon
bullsh*t)
1 TBSP Olive Oil
2 TBSP Parmesan Cheese
2 TBSP Butter (frozen works best)
1 TSP Basil
1 TSP Oregano
Dash of crushed red pepper
Salt & Pepper to taste
Combine all of the ingredients in a small food
processor. Chop the mixture until the
rice cakes are crumbled and all of the ingredients are playing nice
together. *This made enough for about 2
cuts of chicken. You can always adjust the recipe for more*
Next, set up 3 bowls on your counter. In the first bowl, place gluten free
flour. In the second bowl, 2 eggs. Make sure you beat the eggs. In the last bowl, place the bread crumb
mixture that you just made.
Take your chicken (I used chicken thighs) and first coat it
in the flour on both sides. Move to the
bowl with the egg and do the same thing.
Finally, coat both sides with your breading. Then place your coated chicken in a greased baking dish.
I baked my chicken COVERED in the oven for 15 minutes at 350
degrees. I chose to leave the cover on
for the first part of the cooking process to help keep the chicken moist. After 15 minutes, I turned the baking dish
and took the cover off. I left the
chicken in the oven for another 15 minutes with the cover off to crisp the
breading.
And that's it, my friends! I served my chicken with gluten
free penne pasta that I found at Wegmans and some garlic sautéed veggies that I
had in the fridge. The chicken turned
out very moist and delicious with a great crunchy coating. I was proud!
Make this. Get creative with it. Jazz it up. Have
fun! Let me know what you think.
Glutardedly Yours,
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