August 5, 2013

Adventures in Gluten Free Cooking Part III

Tonight was spaghetti night!  I experimented with gluten free noodles.  It was definitely a better experience than the quinoa last night!  So here we have... gluten free chicken parmesean.

2 chicken tenderloins/1 chicken breast
3-4 pain de fleur crackers (rice crackers)
1 tbsp of oat flour (ground up whole grain oatmeal)
1 tsp each of oregano, dry basil
1/2 tsp each of onion powder and garlic powder
brown rice noodles
spaghetti sauce
mozzerella cheese
olive oil

1. Start with putting your pasta on to start cooking.  Rice pasta takes a little longer than regular pasta.  
2. Once your water is boiling and your noodles are cooking, blend the rice crackers, oat flour, herbs, onion powder and garlic powder until it's the consistency of bread crumbs.  (See what I did there?)  :)
3. Heat about a 1/2 tbsp of olive oil over med. heat.
4. Coat your chicken in the cracker crumb mixture.

5. Once your oil is hot, place your coated chicken in the pan.  Flip the chicken once the first side is golden brown. (about 4-5 minutes on each side for tenderloins.  I'm bad at this so check your chicken.  I'm leery about poultry, so I always cut one in half to be sure anyway)
6. Once your chicken is cooked through, cover with marinara sauce and sprinkle with mozzerella cheese.  This will heat and melt as the noodles finish cooking.
7. Test one of your noodles to make sure they're not too chewy!  Rinse the noodles under cool water, drain, and plate!
8.  Gobble it up, because this one is yummy!!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...