Gluten Free Italian Chicken and Rice Recipe

Ingredients:

• 12 ounces chicken breasts, cut into chunks
• 1/2 cup chopped onion
• 1 1/4 cups chicken broth, add more as desire
• 14 ounces diced tomatoes
• 1 1/2 cups instant rice
• 14 ounces French style green beans
• 1/8 teaspoon garlic powder
• 1 tablespoon cilantro (to taste)
• 2 pinches basil
• parmesan cheese (optional)

Directions:

1. Spray skillet with cooking spray or use butter or oil. Sautee chicken and onion for about 5 minutes or until chicken is no longer pink.
2. Stir in broth and tomatoes and spices. Bring to boil, stir in rice and beans.
3. Simmer 5 minutes.
4. Remove from heat, let stand 3 minutes covered.
5. Serve with grated parmesan cheese if desired. 

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[Recipe Courtesy of Recipe Zaar]

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Gluten Free Chicken Nuggets

Ingredients:

• 3 tablespoons rice flour
• 1 egg, slightly beaten
• 4 slices gluten free bread
• 1 tablespoon italian seasoning
• 2 tablespoons fresh parsley, chopped
• 1 chicken breast

Gluten Free Honey Mustard Sauce

• 1/3 cup mayonnaise
• 1/2 teaspoon honey
• 1 teaspoon mustard

Baking Instructions:

1. Preheat oven to 425 degrees.
2. Line a cookie sheet with parchment or spray with non-stick coating.
3. If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
4. If you are using fish cut to same size.
5. Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it’s sticky and doesn’t want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
6. Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
7. Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
8. Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient.
9. They reheat nicely in a toaster oven.

[Courtesy of Recipe Zaar]

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You are reading Recipe: Gluten Free Chicken Nuggets With Honey Mustard Sauce. This post is the property of Gluten Free Resource © 2008.

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Gluten Free Chicken and Rice

1. Start with a large 8 to 10 C container, and add
2. 2 Cans Progresso™ Cream of Mushroom Soup
3. 4 pkgs (dry) Lipton™ Cream of Chicken Soup
4. Stir to blend dried soup
5. Add milk to make total of 7 Cups

Then add:

• 2/3 stick melted butter
• ¼ tsp poultry seasoning
• ½ tsp sea salt (or regular)
• Optional – Add 1 ½ stalk celery diced and/or French cut green beans.
• Heat the mixture until warm.
• Add 1 ½ C parboiled rice (uncooked) to soup mixture.

Baking Instructions:

1. Pour all carefully into lightly greased 9×13 pan.
2. Top soup mixture with 4-6 chicken breasts (washed and dried)
3. Brush tops of chicken with remaining 1/3 butter stick (melted).
4. Sprinkle with salt.
5. Bake at 275 degrees for 2 ½ hours
6. Stir rice/soup mixture in pan before serving.

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You are reading Recipe: Gluten Free Cream Chicken & Rice. This post is the property of Gluten Free Resource © 2008.

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Gluten Free Chicken Nuggets Ingredients

• 1 lb chicken breast
• 1/4 cup mayonnaise
• 1 cup instant potato flakes

Baking Instructions

1. Pre-heat oven to 400 degrees.
2. Cut chicken breasts into “nuggets”
3. Rinse and dry nuggets.
4. Put in bowl and coat with mayo.
5. Put potato flakes in different bowl and coat nuggets.
6. Place nuggets on baking sheet and put into oven for about 20 minutes or until done, flipping once to brown evenly.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Teriyaki Chicken Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons sesame oil
• 1/4 cup lemon juice
• 1/4 cup gluten free, low sodium soy sauce
• 1 teaspoon ground mustard
• 2 Tablespoons brown sugar
• 1 Tablespoon blackstrap molasses
• 2 teaspoons freshly grated ginger
• 1 garlic clove, minced
• 1 pound chicken tenders (or meat/meat substitute of your choice)

Baking Instructions

1. In a medium sized bowl, whisk together oils, lemon juice, soy sauce, brown sugar, molasses, ginger, ground mustard, and minced garlic.
2. Pour marinade into a large zip-lock bag.
3. Add chicken or meat of your choice, close bag tightly and shake to distribute marinade.
4. Marinate 1-2 hours in the refrigerator.
5. Grill or broil chicken as desired until juices run clear. (This took 3-5 minutes on our counter-top grill.)
6. Serve over stir-fried vegetables and brown rice.

[Recipe Courtesy of Ginger Lemon Girl]

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