Chicken "Parmesan" (gluten and dairy-free)

There are a few meals that I make that I feel that my whole family loves. This is one of them. When you eat gluten-free, you do not get to indulge in breaded chicken or Italian food often. I know how that goes...It just seems like those days are over for you. You can only eat rice and beans. Until you find an easy recipe like this to make at home and viola your dining table will be turned into an Italian cucina (kitchen). I could make this recipe again and again, and it would not disappoint. It is a keeper, and so I will share it with you...

This recipe is based on a recipe I made in the past, Crispy Chicken Strips, but this one is a bit modified to fit the idea of having Chicken Parmesan with pasta. It does not have any cheese of any sort, so you may be disappointed if you are looking for a cheesy dish. Yet, in my opinion, the crispy breading over the chicken doused in marinara tastes like the perfect combo and makes me reminisce the days I would go to an authentic Italian restaurant and get a similar dish.

Chicken dry mix breading:

1 1/2 cup of ground almonds

2 cups of organic corn meal

2 ts. of sea salt or a tad more depending on your taste

2 ts. cracked pepper

dash of cayenne pepper

2 ts. paprika

1 TB of dried basil

Liquid mixture to dip:
1 cup of almond/coconut beverage/rice milk
juice of one lemon (about 2 TBs)

1 and a half pounds (or so) of organic chicken breast or local chicken without hormones or additives

*You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut them in half or thirds and then lay over the rest of the parchment paper. Then with a meat pounder or tenderizer you are going to want to pound the chicken until it is it is flattened.

*Then you will dip the chicken pieces into the milk/lemon mixture and then dip into the breading. Lay all of the strips in a Pyrex baking pan, I used a 9x13 and also an 8x8 to fit all the pieces. I drizzled olive oil on the pans before laying the strips and I also drizzle some olive oil on top of the strips before I put them in the oven. Not too much ( maybe around 1/4 cup total after drizzling all over under and on top) just a little drizzling to keep it crunchy too.

*Bake at 350 degrees for 30-40 minutes depending on how big and thick your chicken pieces are. Mainly just check to see if the chicken is cooked and no longer pink. Once done, let cool for a few minutes, but it is ready to serve up.

*Serve with your favorite gluten-free pasta and marinara sauce. I make my sauce from scratch by blending in the blender 28 ounces of crushed tomatoes with herbs, olive oil, salt&pepper, and a touch of either lemon or agave. Blend and warm on the stove. My favorite gluten-free pasta is Tinkyada Brown Rice brand, I have never been disappointed with their brand options.

*Serve with a side of spinach or arugula salad, or a green veggie. And your meal is complete. I have written before on how I like to serve meat as a special occasion mainly because I think we overeat meat in America, but also because I like to buy quality local or organic meat which is always a little more pricy. But this feast of a meal will give you leftovers if you are a 4 person family, and would probably serve about 8-10 people with the recipe as is.

So, this breaded chicken recipe has come in handy for many yummy dinners. I also made a fresh salad the next day with some of the leftover chicken warmed and chopped on top. It was fabulous. Fresh ingredients, good protein and a happy momma. :) I hope you try this one out, you will not be disappointed.

Have fun in your kitchen and enjoy!

Much love!

Stephanie