Langsung ke konten utama

Gluten Free Zucchini Chicken Parmesan Bundles

Healthy Recipes - Get this tested, easy-to-follow recipe for gluten free zucchini chicken parmesan bundles. Make them ahead and freeze them for a quick weeknight meal!


You’ll Need:


  • 4 ounces cream cheese cheese, at room temperature
  • 1 tablespoon dried oregano, pressed into your palm to release its oils
  • 1 1/2 teaspoons dried basil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon dried garlic powder
  • 8 ounces low-moisture mozzarella cheese, grated
  • 1 ounce Parmigiano-Reggiano cheese, finely grated
  • 2 1/4 cups zucchini and yellow squash, grated and squeezed dry of all liquid (280 g)* (from about 2 medium-large zucchini/squash)
  • 1 3/4 pounds boneless skinless chicken breasts, pounded to 1/4-inch thickness
  • Egg wash (2 eggs + 2 tablespoons milk, beaten)
  • 1 1/2 cups gluten free cornflake crumbs, finely ground in a blender or food processor (plus more if necessary)

Tomato sauce

  • 12 ounces cooked gluten free spaghetti, for serving
  • Chopped fresh basil, for serving
  • *I squeeze the liquid out of grated zucchini and squash by placing it, about 1/4 cup at a time, in a tea towel, rolling up the towel and twisting it to squeeze out all of the liquid. You can use whatever combination of zucchini and yellow squash you would like, or all one or the other.

Instructions:


  1. Make the filling and assemble the bundles: In a medium-size bowl, place the cream cheese, dried oregano, dried basil, salt and garlic powder, and mix to combine well. Add 6 ounces of the grated mozzarella cheese, about half of the grated Parmigiano-Reggiano cheese and the zuccchini/squash, and mix until just combined. Lay out the chicken breasts on a flat surface, divide the cream cheese and zucchini mixture among them, and spread out the mixture evenly on top of each piece of chicken. Beginning at a short end of each chicken breast, roll tightly to the other end. At this point, the chicken bundles can be sealed into a freezer safe container and frozen. Before proceeding with the recipe, defrost the chicken in the refrigerator overnight.
  2. Coat the bundles: Before baking, set up a coating station of two shallow bowls: one with the egg wash, and one with the cornflake crumbs and remaining half of the grated Parmigiano-Reggiano cheese. Next to the cornflake crumbs, place the prepared baking sheet. Dredge each chicken bundle in the egg wash on all sides, allowing any excess to drip off, and then in the cornflake crumb mixture on all sides, pressing the crumbs gently onto the chicken to secure them. Place the bundles, seam side down, about an inch apart from one another on the prepared baking sheet.
  3. Get full recipe==>>glutenfreeonashoestring.com

Komentar

Postingan populer dari blog ini

Cheesy Protein Pasta (Vegan & Gluten Free)

Healthy Recipes - This healthy cheesy protein pasta is vegan and gluten free. One serving contains 41 grams of protein, and this recipe serves two. It’s also high in calcium from the sesame seeds and beans. As nutritional yeast contains all nine essential ammo acids, it provides complete plant protein. The creamy, velvety cheese sauce is also nut free, oil free and grain free. Try this quick and easy vegan cheesy protein pasta today. You’ll Need: 1 can White beans, 15oz/400g 2½ cups / 160g Bean / Lentil Pasta 4 tbsp Nutritional yeast ½ cup / 120ml Water 1 Garlic clove 2 tbsp Sesame seeds ¼ tsp Turmeric 1 tbsp Apple cider vinegar ½ tsp Smoked Paprika ½ tsp Chopped Basil pinch of Salt and Pepper Instructions: Place everything apart from the pasta into a blender and whizz until combined. Cook the pasta as per instructions and drain. Stir in the cheesy bean pasta sauce. Get full recipe==>> nestandglow.com

Vegan Thai Green Sweet Potato Curry

Healthy Recipes - A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus! This dish is dairy-free, gluten-free, oil-free and just 8 ingredients! You’ll Need: 1 large bunch (486g) fresh asparagus, with about 2 inches cutoff from the ends 1 1/2 inch knob (12g) minced fresh ginger 4 cups (520g) peeled and chopped sweet potatoes into 1/2 inch pieces One 13.6oz can of full-fat coconut milk (I recommend the Thai kitchen brand, it's creamy and no other compares) 4 tablespoons (60g) green curry paste (I used and recommend Thai Kitchen brand, I cannot vouch for the flavor or spiciness of any other brand) 1/2 tablespoon (5g) coconut sugar 1/4 teaspoon red pepper flakes 1/4 teaspoon fine sea salt 1 tablespoon (15g) fresh lime juice (and extra for the asparagus) optional garnish: roasted cashews and cilantro optional: I like to serve this with white rice (listed below how to make) or it's ...

Sommerrollen mit Erdnusssauce

Sommerrollen mit Erdnusssauce gehen einfach immer! Sie sind nicht nur unglaublich lecker, sondern auch noch richtig gesund! Und noch dazu ein richtiger Hingucker! Vorbereitung : 20-25 Minuten Kochzeit  :  0 Minuten Wartezeit :  0 Minuten Portionen :  6Sommerrollen ZUTATEN Für die Sommerrollen: 6 Reispapierblätter 1 Avocado 1 Gurke 3 kleine Karotten 1 Mango 3 Frühlingszwiebeln 1 Handvoll Rotkohl (roh) 6 Radieschen Für den Sesam Tofu: 250 g fester Tofu 1 Tl Sesamöl 1 El Sojasauce 1 Tl Sesamsamen Für die Erdnusssauce: 4 El ungesüßte Erdnusbutter / Erdnussmus 2 Tl Sojasauce 1 gepresste Knoblauchzehe 3-4 El warmes Wasser 1/2 Tl Sriracha ANLEITUNGEN Das Gemüse in dünne Streifen bzw. die Radieschen in Scheiben und die Frühlingszwiebel in Ringe schneiden. Den Tofu ebenfalls in Streifen schneiden. Das Sesamöl in einer beschichteten Pfanne erhitzen und den Tofu darin anbraten. Mit der Sojasauce ablöschen und knusprig anbrate...