|Tonight I promised a feast...
I actually made this promise last night and the need for a speedy meal left our feast postponed...
The guys had...
I haven't made this dish in so long and you would have thought they had hit gold they were so excited about this. I held up my end of the promise and they feasted!
(makes enough for 6 to 8)
2-3 lbs boneless skinless chicken breast
1 cup gluten free bread crumbs (I use Kinnikinnick)
1/2 cup Nutritional Yeast or (fresh grated parmesan cheese)
1/4 cup olive oil
Daiya Mozzarella Cheese or (mozzarella)
Preheat oven to 375 degrees.
Heat a couple of tablespoons of olive oil at a time in a heavy metal pan (you will need to add a couple every time you put chicken in the pan so how much you need depends on how big your pan is. Cut the chicken breasts in half crosswise to make them thinner. Season the chicken with garlic powder, onion powder, salt and pepper. In a bowl, mix the bread crumbs and the parmesan cheese. In a separate bowl, whisk the two eggs together. Next dip the chicken in the eggs and then in the bread crumb mixture to coat well. Place the coated chicken in the heated pan. Cook on both sides until browned on both sides. It will not be cooked through. Transfer to a parchment lined baking sheet and continue to do this with all of the chicken. Place the chicken in the oven and bake about 15 minutes or until chicken is just cooked through. Sprinkle the chicken with Daiya and then broil until browned on top. Serve over gluten free pasta and sauce.
For me, I wanted something that would compliment their meal...
I roasted eggplant and peppers to have in my (overfilled) chickpea wraps!
This completely hit the spot for me!
I would say we started Monday off with a bang!
I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
Labels: beans, breads, gluten free, main course, quick breads, vegetables