So. Gluten Free.
Back to it.
On the upside... apparently I'm not crazy. D's farm school teacher sent me a message after my last post to tell me that she was wondering why his behavior changed :) I didn't clue her into our experiment. It was nice to know that someone else noticed what was going on!
The gluten free recipe building continues. This chicken was delicious and loved by both boys - and their gluten loving parents. The measurements are not exact - nor do they need to be - so use what you have. We like Tinkyada pasta - I don't work for them or anything - but that has tasted and felt the most like regular wheat pasta.
Tomato, Zucchini, & Chicken Parmesan
We use organic, fair trade, and or local ingredients
1 lb of chicken – cut into pieces and pounded out thinly
1/4 cup of milk
1 cup of gluten free flour mix (ie: Pamela’s or Premium Gold – or whatever you have)
1/2 cup of grated cheese
2 tsp dried basil
1 cup of ricotta
1 bunch of fresh basil
1/4 cup of oil (I used half olive and half coconut)
1 cup of mozzarella grated
Heat pan and oil.
Mix flour, cheese and dried basil.
Mix egg and milk.
Preheat oven to 400.
Dredge chicken in egg mixture followed by the flour mixture and then put into the hot pan with oil. Brown on both sides and then remove from the pan.
Slice thin slices of tomato and zucchini and set aside.
Drizzle some oil in the bottom of your baking dish.
Lay out chicken. Put a scoop of ricotta on each, then a piece of basil, zucchini, and tomato. Top with mozzarella cheese.
Cook in oven until bubbly and brown. Enjoy with pasta, alone, or on a sandwich. The chicken was crispy and delicious, the veggies were fresh from the garden, the kids loved it!!