Chicken Parmesan

One of my favorite dishes when I was younger was Chicken Parmesan. I love the crunch chicken but yet still tender and juicy inside with some bubbly mozzarella cheese on the top.  It is a very simple dish, however I never make it.  I don’t know if it was because I feared how it would actually come out with using gluten-free flour instead.  It has just been one of those dishes that kind of made me nervous to “re-create”. While flipping through my favorite cooking magazine (Everyday Food by Martha Stewart) I saw a recipe for chicken parm and asked Bryan if he likes it.  When he said yes I figure, why not give it a shot and see how it comes out.

I opened up my flour cabinet (yes I have a small pantry with all of my gluten-free flours stored in my favorite containers by Snapware) and looked around to see what I had left (I’m running extremely low or I’m completely out of the majority of my flours) and saw that I had some Bob’s Red Mill All Purpose GF Flour, Gluten Free Bisquick and also some Orgran Rice Crumbs.  I decided to use a mixture of the Bisquick and Rice Crumbs and see how that would turn out, and if we didn’t like it I would try another combination the next time around.  We both really liked it – which I was surprised because I kind of just threw this recipe together quickly one night. The recipe is very simple and quick, you can feel free to change the measurements of the seasoning and cheese to your taste level.

Chicken Parmesan

1/4 Cup Gluten Free Bisquick (You could also sub in your favorite GF All Purpose Flour mix)

1/8 Cup Rice Crumbs (You could also sub in GF Bread Crumbs)

1/8 Cup Grated Parmesan Cheese

1/4 Teaspoon Salt

1/4 Teaspoon Italian Seasoning

2 Medium Chicken Breasts – pounded to 1/4 inch thickness

1 Egg – beaten with 1 Tablespoon of water

Cooked Gluten Free Pasta – We use Sam Mill’s GF Corn Penne Pasta (It is our favorite GF pasta that we’ve tried)

1/2-1 Cup Pasta Sauce (You can make your own or used a jarred sauce)

1/3 Cup of Shredded Mozzarella Cheese


In a shallow baking dish beat one egg with 1 tablespoon of water, set aside.

In a second shallow baking dish mix the Bisquick, Rice Crumbs, Cheese, Salt and Italian Seasoning – mix well, set aside.

Between two pieces of plasticwrap or parchment paper pound the chicken until it is about 1/4 inch thick (for even and quick cooking).

Dredge each piece of chicken in the Bisquick/Rice Crumb mixture, shake off any excess and then in the egg mixture.  Again shake off any excess and then dredge it back in the Bisquick/Rice Crumb mixture.  Set aside.

In a medium skillet add one tablespoon of oil and heat over medium heat.  Once oil is hot enough (I always test by running cold water over my hand and then flicking a little in the pan, if it sizzles then I know my meat will sizzle – this is by no means scientific but it works well for me).  Add the two pieces of chicken breast.  Cook for 2-3 minutes on each side, until lightly golden brown and juices run clear.

If you do not have pans that can go into the oven, place the pieces of chicken either on a baking sheet or baking dish for this next step.

Turn your oven to broil and top each piece of chicken with half of the mozzarella cheese.  Place the chicken under the broiler just until the cheese starts to bubble and turn lightly golden brown.

Serve atop your favorite gluten-free pasta and top with your favorite sauce.

Sautéed Chicken in Mustard- Cream Sauce

I find it rather interesting that there are so many recipes out there that are naturally gluten-free but don’t carry the title.  My big thing when I was diagnosed in 2008 was determination to take these everyday recipes that you find in your cookbooks and cooking magazines and recreate them to be gluten-free, however with many of them there is no need because they already are gluten-free!  I don’t know about you, but I find that to be rather exciting.

I love the Martha Stewart’s Everyday Food Magazines – I have about thirty of them (wish I had more!).  This is my go to magazine for recipe ideas – even before searching online I check these.  These magazines are jam-packed with great recipes that are not only easy to make but always turn out and taste fantastic.  These recipes are usually very easy to adapt if they do contain gluten and also easy to make other substitutions. For example for many of the recipes you can use chicken instead of shrimp (which you will see later this week) or vise versa.  I do the same thing with cookbooks as I do with cooking magazines; when I get them I go through the entire thing and put little tabs next to each recipe I want to try.

I’ve made this particular recipe a few times and have greatly enjoyed it each time.  Tonight I thought I would make it for Bryan seeing as he loves Dijon mustard.  While we were grocery shopping this weekend he really wanted to buy some peas – mind you I HATE peas, I always have since I was a little girl (I think I get this from my Aunt Sue).  I love green beans, snap peas edamame etc. but HATE peas.  However, I love Bryan enough to not only buy them but also give them a try, and yes, I sand by my previous hatred towards them.

Sautéed Chicken In Mustard-Cream SauceMartha Stewart Everyday Food Magazine Issue #3 page 58

(Serves 4 Prep Time: 20 minutes Total Time: 20 minutes)

1. Sprinkle 4 boneless, skinless chicken breasts (about 6 ounces each) – (I used two large chicken breast and butterflied them in half) with 1/4 teaspoon each salt and pepper.  In a large skillet, heat 2 tablespoons olive oil over medium-high heat.  Add chicken; saute until cooked through, 10-12 minutes, turning once.  Transfer to a plate; keep warm.

2. Pour 1/4 cup dry white wine or chicken broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh).  Cook, whisking until thickened, about 2 minutes. 

3. Pour any accumulated chicken juices into sauce.  Right before serving, drizzle the cream sauce over the chicken.

Great Combination: This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

I served our chicken with mustard-cream sauce with sautéed mushrooms, peas and mixed greens with a light balsamic dressing.

Thai Chicken and Noodle Salad

Things are a bit crazy right now with getting ready to move.  Bryan will be starting law school this fall in Rhode Island, so in July I will be moving back east to be with him.  I’ll be flying to New Jersey (where he is currently living) for a about two – three weeks and then we’ll be heading up to Rhode Island together (into a place we have yet to find!).  I have no job lined up either and I have my fingers (and toes) crossed that the search will be a bit easier once I’m actually there and can see what is around us.

I will not being bringing any of my furniture with me, just packing up some boxes to ship across the country. I”ll be selling all the big things (or I hope to see them anyway!!).  The most important things for me to ship are my kitchen things: my pans, knives and of course my awesome KitchenAid! The trick is to try and figure out how to ship that and my wine and wine rack.  Hmmmm lots of bubble wrap?

With all of that going on and trying to save money and have enough to ship all the boxes, money is umm a bit tight right about now.  This week I have been trying to make meals that either make good left overs or use ingredients that can be used in several meals.  So far this week it was ground beef tacos made with the Trader Joe’s GF taco seasoning (I don’t follow the directions on the back and add tomato paste…I like the spice in it) which last night turned in to nachos.  Tonight will be the Thai Chicken and Noodle Salad.  The extra chicken will be used either in a grilled chicken salad or something of the sort.  I also have lined up some ham steak with a baked potato which will then be made into a ham and cheese frittata – YUMMM

One of my favorite magazines and websites is Martha Stewart’s Everyday Food Magazine.  I just packed all mine up to ship next week so I’ve been searching online for recipes to adapt and came across this one that sounded and looked really good…and it tasted great!!  Very light, full of flavor and refreshing.  This would be a great meal on a hot summer night.  Sadly this isn’t a great dish for Bryan because of the onions but I’m sure I can make it with out it and it taste just fine. I made a few alterations to the original recipe (my alterations are in red) to make this gluten free.

Thai Chicken and Noodle Salad

Serves 4

  • 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
  • Spicy Asian Dressing -see below
  • Coarse salt
  • 3 1/2 ounces Chinese rice noodles, broken in half if long (I used the thick rice noodles instead of the thing ones, I think it worked well)
  • 1 tablespoon vegetable oil, such as safflower (I used coconut oil – tasted great!!)
  • 2 carrots, sliced into ribbons with a vegetable peeler
  • 1 English cucumber, halved lengthwise and thinly sliced crosswise
  • 1/4 cup fresh basil, torn
  • Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
  1. Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate overnight).
  2. In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  3. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Spicy Asian Dressing

  • 4 thinly sliced scallion whites
  • 2 minced garlic cloves
  • 1/2 cup soy sauce (gluten free soy sauce)
  • 1/2 cup rice vinegar
  • 2 tablespoons light-brown sugar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon anchovy paste (or 1 minced canned anchovy) – (I didn’t have either so I left it out)
  • 1/2 teaspoon red-pepper flakes

This is my second attempt at using my coconut oil in a recipe but I have one more to attempt this weekend so keep checking back.
Rice Noodles on Foodista