It’s SO good to be back and posting again. Sometimes life moves faster than I can keep up. As President of my kiddos’ PTA, I often have to dive head first into massively time consuming activities. Don’t get me wrong, the reward of volunteering for your children and their school is immeasurable. My boys are so proud, knowing I stand behind them. I’ve made numerous close friends and am constantly making new ones when I serve with new people. And I’m close with the staff of their school. Which is priceless…because it makes everyone feel like family. And isn’t that what you want from the place your child spends 7 hours at each day? I do feel somewhat passionate regarding that cause…..almost as much as I do about our family and friends spending time together and enjoying good food. So I’m thrilled to once again have the time in my day to share that with you.
This week, I made an old favorite of ours. I have many of those stored into my brain….but I’m the world’s worst about not writing down a recipe. My M.O. is to sample as I go and adjust accordingly. So it’s near impossible for me to tell you how much of each ingredient I actually use…until I make it again and monitor it. I have now done that for you on our chicken parmesan inspired dinner.
4 large chicken breasts
1/2 almond milk
1.5 cup Ener-g Bread Crumbs
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 tsp garlic powder
Quick Marinara Sauce
1 can Muir Glen Pizza Sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 T olive oil
1. Soak raw chicken in almond milk for 10 minutes.
2. Mix bread crumbs through garlic powder.
3. Dredge raw chicken through bread crumb mixture to thoroughly coat.
4. Place on baking sheet coated with soy free cooking spray and cook in middle rack on 375 for 45 minutes. Turn chicken at half way mark. (you can move to upper rack and turn temp to 400 during last 5 minutes to crisp up. Monitor closely not to burn.)
5. Take out and set aside.
1. While chicken is cooking, mix together all of the ingredients for the quick marinara sauce in a sauce pan.
2. Simmer for 2 minutes then reduce heat to low (where it’s barely at a simmer) and allow to cook for 30 minutes.
3. Turn off heat and set aside.
1. Add salt to enough water to fill a pasta pot 3/4 full and bring to rolling boil.
2. Add pasta and cook only 8 minutes. Remove immediately and rinse in cold water to stop cooking. You do not want mushy gluten free pasta. This keeps it al dente.
3. Heat olive oil in large skillet. I love my cast iron because the pasta doesn’t stick.
4. Add garlic as oil is heating, giving it a moment to infuse the flavor. Roughly a minute.
5. Add pasta and toss with tongs to evenly coat pasta in garlic and olive oil. Add a dab more olive oil of you need to keep pasta loose and prevent sticking.
6. Add oregano and ‘not parmesan’ cheese and continue tossing to coat. About 3 minutes total.
Plate your dinner. I like to put pasta on the side, placing chicken next to it, then top chicken with marinara sauce. I use only 4 large chicken breasts, even though we have 5 in the family. This is because they are large pieces of chicken that are really too much for one person when pasta is also involved. For the younger boys and myself, I slice the chicken into strips, horizontally and serve about half of the breast. It is more than enough and we usually have a little bit left over for 1 or 2 lunch boxes the following day.
This is a quick and easy dinner. Having all of the components of chicken parmesan really helps give it the flavor and make you believe you just had the real deal.
Side note: You could fry your chicken breasts once coated with the bread crumbs. I choose not to to try to save a few calories. There is so much flavor, I don’t miss that step. And sometimes it’s about keeping things moving so that more time is spent around the table than in the kitchen…because you have to be back at the Book Fair bright and early in the morning.