Month: January 2013

Chicken Pot Pie with puff pastry

For chicken pie: 4 6-ounce boneless, skinless organic free-range chicken breasts 1 tablespoon of clarified butter 1 bunch of scallions 6 ounces button mushrooms 1  tablespoon gluten free all purpose flour, plus extra for dusting 2 teaspoons English mustard 1  tablespoon organic heavy cream 1-1/4 cups organic chicken broth A few sprigs of fresh thyme 1/3 of a nutmeg for grating 1 large sheet of puff-pastry of your choice 1 egg  chicken pie: Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a tablespoon of olive and a tablespoon of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes.  Slice the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a pinch of salt …

Salsa Chicken with cilantro garlic cauliflower rice

4 boneless skinless organic chicken breast halves 4 -5 teaspoons taco seasoning mix (I use Simply Organic) 1 cup salsa (I used Trader Joe’s Chipotle salsa) 1 -1 1/2 cup shredded cheddar cheese or a vegan cheese of your choice Directions: Preheat oven to 375 degrees F Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F  for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. *For cauliflower rice process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater. Place cauliflower, 1 glove of minced garlic, and 1/4 cup diced cilantro in saute pan and cook in 1 tablespoon of coconut oil for 5 minutes

Avocado Chicken Parmesan (made with Almond Flour)

Ingredients: 2 Chicken Breast Fillets, halved lengthwise 1/2 Cup Almond Flour 2 Tablespoons Fresh Almond Milk 2 Eggs 1 1/2 Cups Dried Breadcrumbs (I bought gluten free Mary’s crumbs from whole foods) 2 Tablespoons Coconut Oil 1/2 Cup Organic Tomato Pasta Sauce 2 Avocado, Sliced 1/2 Cup Grated Mozzarella Cheese or any Cheese alternative Salad Green, to serve 1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. 2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. 4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. 5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly …