I just have to share one of our family's long-time favorite recipes -- Gluten Free Garlic Chicken. It was originally passed on 15+ years ago by my husband's aunt. Of course, the recipe isn't intended to be gluten free, but back when our younger son was diagnosed with Celiac exactly 8 years ago, it was one of the easiest recipes to adapt...it merely required substituting regular breadcrumbs with gluten free breadcrumbs. Here it is, served with gluten free angel hair and stir fried kale, carrots and tomatoes.
I hadn't made the recipe for a while -- I've been trying a lot of new recipes lately. But I made the Garlic Chicken again last night and was reminded how easy -- and delicious it is. I will be reminding myself to make this more often! You can vary the dose of garlic, depending on your family's tastes!
1 package chicken cutlets (1 -1 1/4 lbs. or 5-6 pieces).
1/2 stick of butter or equivalent amount of margarine (1/4 cup)
3-4 cloves of crushed or chopped garlic
3/4 cup gluten free Italian breadcrumbs (I typically use Aleia's, but there are many other brands, and you can even make your own)
1/3 rounded cup parmesan cheese
Preheat oven to 350 degrees
Pound chicken breasts with meat mallet (this makes them thinner, more tender, and easier to roll up)
Melt butter with garlic
Dip both sides of chicken into garlic butter
Mix breadcrumbs and parmesan cheese
Dip both sides of chicken into crumb/cheese mixture
Roll chicken and place into lightly greased baking dish
Cook 30 minutes at 350 degrees for small pieces of chicken or 40 minutes for larger pieces