I was impressed with the innovative No-Nut Butter…made from golden peas. The texture reminded me of a Jiff-style peanut butter, and the flavor was nutty and pleasing, both my sister and I really liked it. It baked very well into all baked goods too! My concern was the lower protein (3g) and fiber (1g) content as compared to our sunflower seed butter. Canola & palm oils, as well as powdered sugar are also used which our family tries to avoid!
The Smooth Red Pasta was a HUGE hit with everyone. I especially loved the ingredients list…ALL VEGGIES, and LOTS of them! Check out this ingredient list:
Ingredients: Tomato Puree (Water, Tomato Paste), Sweet Potato Juice Concentrate, Extra Virgin Olive Oil, Carrot Puree, Sweet Potato Puree (Sweet Potato, Water), Red Bell Pepper Puree, Cauliflower Puree (Cauliflower, Water), Zucchini Puree, Onion Puree, Celery Puree, Sea Salt, Garlic, Squash Puree, Spices, Dried Onion, Citric Acid
Super tasty and flavorful, this is a sauce I will be buying when I find it in my stores!
Without further ado, here is your Chicken ‘Parmesan’ recipe! This breading technique can be used with any meat. Don’t be intimidated with what looks like a long recipe. This is really super easy to throw together! 30 minutes and on the table!
INGREDIENT NOTE: Make your own breadcrumbs! Gluten free or grain free breads are pricey, and none of the kids will eat the heels. Rather than throw them away, I store them in a Ziploc in the freezer. And when I create gluten free vegan bread FAIL, that goes in too! When I accumulate enough, I whir the whole bit (defrosted and torn into bits) in the food processor and whir into fine crumbs (see below). I use these fresh, as is. They need to be stored in the freezer as they are not dried out and toasted and will mold in the pantry.
- 1 pound boneless skinless thighs or breasts, pounded to ½" thick
- 2 cups bread crumbs (a reader used almond flourwith success for paleo!)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon sea salt
- ½ cuptapioca starch (or any light flavored flour)
- ½ cup unsweetened non-dairy milk (I used So Delicious Coconut Milk)
- 2 tablespoons extra virgin olive oil or 1 egg
- 1 cup favorite spaghetti sauce, I sometimes use my blender pasta sauce!
- ½ cup Daiya Cheese Mozzarella Shreds, or parmesan
- Preheat your oven to 425 degrees.
- Pound your chicken pieces to a uniform ½" thick...this is key to quick and even cooking (see picture above). I love my mallet for this!
- As long as all your remaining ingredients are cued, preheat your pan over medium heat....cast iron and stainless steel will give you the best, most crunchy texture.
- Meanwhile, place a ½ cup of tapioca flour (or other) on a plate, set aside
- In a bowl, whisk the non-dairy milk and olive olive until slightly emulsified, set aside.
- In another bowl, or on a plate, mix together the bread crumbs and all the seasonings.
- Now your ready for your assembly line (see picture above). I like to set all my containers to the side of preheated pans so I can move the breaded pieces right into the pan.
- Add a tablespoon of preferred fat to the awaiting pan, then begin your breading process.
- Dredge a piece of chicken in the tapioca flour, shake of excess.
- Dredge in the milk & olive oil emulsion.
- Continue with the breadcrumbs, pressing firmly on both sides to get as many crumbs stuck on there as possible.
- Cook chicken pieces until golden brown on each side, about 2-3 minutes per side.
- Place chicken in an 11 x 17 baking pan or a a cookie sheet.
- Drizzle each piece with a few tablespoons of sauce, and top with a sprinkling of cheese.
- Bake in the oven for about 10-15 minutes to melt the cheese and heat the sauce through.
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