Thursday, April 12, 2012

Interesting Gluten-free Blog

I came across this gluten free blog here recently and really liked what I found. It's called, "What's Marinating?"I thought the italian stuffed chicken looked particularly yummy here. I would do this minus the Gouda cheese ( Boy, do I miss cheese!) You could use goat's cheese or Daiya mozzerella.

6 chicken breasts - boneless skinless
1/2 cup homemade pesto
1 6oz jar sun-dried tomatoes in oil
1 cup diced Fontina or Gouda cheese
salt & pepper

Begin by using a knife to cut through the center of the chicken breast and butterfly them open. Next on one side of the butterfly-ed chicken spread 1 Tbsp of pesto. Drain the tomatoes of their oil. Top pesto with a few pieces of  sun-dried tomatoes and a few pieces of the cheese. Repeat for the rest of the chicken. Be careful not to spread your ingredients on the chicken and return the utensils to your jar - this can contaminate leftover pesto, tomatoes, or cheese. Measure out just the ingredients you will use for this recipe and discard any leftovers that may have touched the chicken.
Next roll  up the chicken so that all of the ingredients are tucked inside and place in a baking dish seam side down. Sprinkle with salt and pepper. Bake in a 350 oven for 30-35 minutes or until completely cooked through.
Remove the chicken from the oven and let cool before slicing and serving. This dish is a great dinner option that you can serve with pasta and veggies, it also makes a great topping for a green salad.

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