Wednesday, June 24, 2015

{Gluten and Dairy Free} "Chicken Parmesan"

for the chicken:
4 pieces of chicken (boneless thighs or breasts)
1/2 cup Ener-G or Ian's Gluten-free bread crumbs (or make your own with bread in the food processor)
1 Tablespoon dried Italian Seasoning
salt and pepper

for the sauce:
1-14oz can of chopped tomatoes
1 small zucchini, chopped
olive oil
1/2 TBS dried Italian Seasoning
1/2 TBS chopped garlic
2 TBS pomegranate juice or 1 TBS basalmic vinegar

optional: Go Veggie! or Daiya Mozzarella

Put the bread crumbs, Italian seasoning, salt and pepper in a shallow plate and mix well.  Take the chicken, and dip in the bread crumb mixture, pressing it down. Do the same on the other side. Put in a sauce pan with olive oil already in it. Cook at medium heat until golden. Turn it over and reduce the heat to medium low heat and cook until golden and cooked through. Meanwhile in a saucepan, saute the zucchini until softened, about 5 minutes.  Add the other ingredients and stir periodically until warmed. Put the sauce over the chicken. Sprinkle with Go Veggie Parmesan and/or Daiya Mozzarella. Cook until cheese is melted and chicken is cooked through. I am posting this at Allergy-free Wednesdays.

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