**Not Gluten Free?? Use regular flour instead of almond flour
**Not Dairy Free?? Use butter instead of 2 Tbs olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade broth instead of wine and for the chicken broth
Serves: 4
Ingredients:
3 chicken breasts cut into thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond flour
1 tsp sea salt
1/2 tsp black pepper
2 eggs
2 Tbs water
1/4 cup olive oil + 2 Tbs olive oil
1/2 lemon, cut up into slices
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced (or 2 Tbs lemon juice)
1/4 cup chopped parsley
Directions:
1. Put almond flour in a large plate and mix in salt and pepper
2. Beat eggs in a separate bowl with water
3. In a large frying pan heat 1/4 cup olive oil over a medium/high flame
4. Put chicken slices in the egg mixture and then in the almond flour
5. Fry each slice of chicken for 3-4 minutes on each side until golden brown, set aside
6. Toss lemon slices in the pan with the excess oil and cook for 2 minutes
7. Add wine, chicken broth and lemon juice to lemons and simmer on a low flame for 5 minutes
8. Add 2 Tbs olive oil to pan
9. Return chicken to the pan and simmer for 2 minutes
10. Garnish chicken with parsley
Imagine the Transformation
Imagine the Transformation
Showing posts with label gluten free chicken cutlets. Show all posts
Showing posts with label gluten free chicken cutlets. Show all posts
12.01.2015
11.30.2015
Chicken Marsala
**Not Gluten Free?? Use regular flour for chicken and add 1 Tbs flour to sauce to thicken it
**Not dairy Free?? Use butter instead of olive oil
**Paleo/Grain Free? Use homemade beef broth instead of marsala wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
8 oz sliced mushrooms
1 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper + 1/2 tsp black pepper
1/2 tsp garlic powder + 1/2 tsp garlic powder
1 1/2 cups chicken broth
1/2 cup marsala wine
1/4 cup olive oil + 3 Tbs olive oil
Directions:
1. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder and mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put in a baking dish
6. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7. Preheat oven to 350 degrees F
8. Saute mushrooms in 3 Tbs olive oil with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder over a medium heat
9. When mushrooms are soft add chicken broth and marsala wine and cook for about 5 minutes
10. Pour the sauce on top of the chicken in the baking dish and bake for about 20 minutes at 350 degrees F
**Not dairy Free?? Use butter instead of olive oil
**Paleo/Grain Free? Use homemade beef broth instead of marsala wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
8 oz sliced mushrooms
1/2 tsp black pepper + 1/2 tsp black pepper
1/2 tsp garlic powder + 1/2 tsp garlic powder
1 1/2 cups chicken broth
1/2 cup marsala wine
1/4 cup olive oil + 3 Tbs olive oil
Directions:
1. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder and mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put in a baking dish
6. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7. Preheat oven to 350 degrees F
8. Saute mushrooms in 3 Tbs olive oil with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder over a medium heat
9. When mushrooms are soft add chicken broth and marsala wine and cook for about 5 minutes
10. Pour the sauce on top of the chicken in the baking dish and bake for about 20 minutes at 350 degrees F
11.28.2015
Chicken Cutlets-Garlic and Onion Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and onion powder-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and onion powder-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Spicy Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and cayenne pepper-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and cayenne pepper-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Basil Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
2 tsp basil
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper and basil-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
2 tsp basil
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper and basil-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Italian Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic powder, oregano, basil and parsley-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic powder, oregano, basil and parsley-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7.26.2015
Chicken Piccata
**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
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