Monday, July 9, 2012

Gluten & Pasta-free Chicken & Kale Parmesan

New favorite that just hits the spot when you want (or miss in our case) a big pasta dish (without the heavy, bloated feeling afterwards).

Gluten & Pasta-free Chicken & Kale Parmesan Recipe
Skinless Chicken Breast or Thighs (we prefer skinless thighs, they hold flavor better)
1 bunch of kale (cut into smaller pieces if needed)
2 free-ranged eggs
Organic Spaghetti Sauce (about 1/2 of a 25 ounce jar, depending on desired amount)
Raw Cheese (cheddar or mozerrella)
Shredded Parmesan Cheese

Breading Ingredients (amount depends on how much you are preparing, recipe below is for about 1-1.25 pounds of chicken)
Breaded chicken waiting for sauces and cheese.
3/4 cup organic shredded coconut
1/2 cup organic gluten free oats
1/8 cup gluten free flour (I just use organic millet)
1/4 cup parmesan cheese
Spices for flavor, adjust to your desires:
Garlic powder
Italian Seasonings (basil, oregano, rosemary, parsley)

Pre-heat oven to 375 degrees F. Lay kale on bottom of casserole baking dish (stuff in as much as you can, it will decrease significantly in size as it bakes). Place eggs in small dish, stir with fork until mixed well. Blend all the breading ingredients together in large bowl. Dip both sides of meat into egg and then bread both sides. Place breaded chicken on top of kale. Cover with spaghetti sauce and grated cheeses. Bake until chicken is cooked through (approximately 30 minutes).

Serves great with broccoli or other green vegetables.

Finished product right before it bakes in the oven.