Tuesday, December 6, 2011
Allergy Friendly Chicken Parm (no dairy, wheat or eggs)
Just have a few minutes to throw dinner together? Try this simple and quick, allergy-free version of Chicken Parmesan (it is actually Parmesan-free). Using gluten-free breadcrumbs and Daiya rice cheese, you can whip up a restaurant-quality main dish that will have your family asking for second helpings (and even thirds, if you have growing boys like we do in this house!).
I have been afraid to try the Daiya brand of rice cheese, assuming that it would taste terrible. I've had no luck with cheese substitutes in the past, and kind of mentally lump them all into a vague category of "fake and yucky." However, on a recent foray into Whole Foods, I stopped and read the ingredients on the Daiya packages, and was surprised to see that there were no odd chemicals included. My sons begged to try some, so I gave in and bought some. What a shock! This cheese actually melts, and tastes like real cheese! Who knew? I think I'm a reluctant convert.
What's great about this particular chicken dish is how quickly it comes together -- the chicken is cut thin so it cooks in no time (about 10 minutes), and prep time is only about 10 minutes. I served mine with an arugula salad, dressed only with sea salt and olive oil. The bitter greens contrasted so nicely against the heavier breading and cheese... and as an added benefit, the dish is red and green for Christmas!
Allergy Friendly Chicken Parmesan
1 cup gluten free breadcrumbs
1/2 tsp sea salt
1 Tbsp dried oregano
2 large organic chicken breasts
1/2 jar pasta sauce (I used Newman's Own marinara)
1 cup Daiya mozzarella shreds (made from rice)
Cut 2 chicken breasts in half lengthwise (makes 4 cutlets), then slice horizontally to make eight thin, flat pieces. Mix together bread crumbs, salt and oregano in a shallow bowl.
Lightly oil a frying pan or griddle and heat to medium-high. Dip each chicken piece into breadcrumb mixture, then place on the hot griddle. (I was able to use the griddle insert on my stove, and all eight pieces fit at once. If you are using a frying pan, you may need to cook in two batches.)
Cook chicken about five minutes on each side, or until no pink remains in the middle. Remove to plates, top with several tablespoons of pasta sauce, then cheese, and serve warm.
Shared with the Hearth and Soul Hop at Premeditated Leftovers and the Homestead Barn Hop at the Prairie Homestead and Hunk of Meat Monday at Beyer Beware and Tuesday Talent Show at Chef in Training and Tasty Tuesday at Naptime Creations and Tuesday Confessional at Confessions of a Stay at Home Mom and Anti-Procrastination Tuesday at New Nostalgia and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms and Gluten Free Wednesday at The Gluten Free Homemaker and What's Cooking Wednesday at Turning Back the Clock and These Chicks Cooked at This Chick Cooks and Midweek Fiesta at Food Corner and Midweek Fiesta at Food Corner and Success U at The Stuff of Success and The Homemaking LinkUp at Raising Homemakers and Creative Juice at Momnivore's Dilemma and Pennywise Platter at Nourishing Gourmet and Anything Goes at Bacon Time and Weekend Wrap Up at Tatertots and Jello.