by Colette Bell.
Converting amazing sounding and looking recipes to make them suitable for my dietary needs, i.e. gluten-free is actually fun to me. Do I have a warped sense of fun? Probably, but I hope you enjoy this Baked Crispy Cheddar Chicken (original recipe here).
You do not need to fry to have crispy chicken! Here is what you’ll need:
Original Recipe (ingredients): Conversion to Gluten-free (ingredients):
4 large chicken breasts 4 large organic chicken breasts
2 sleeves Ritz crackers 1 1/2 C ground Glutino crackers of choice
1/4 t salt 1/4 t sea salt
1/8 t pepper 1/8 t ground black pepper
1/2 C milk 1/2 C organic 2% milk
3 C cheddar cheese, grated 2 C shredded Cheddar/Jack cheese blend
1 t dried parsley 1 t fresh organic parsley
1 10 ounce can cream of chicken soup 1 C of organic coconut milk
2 T sour cream 1 C Organic chicken broth
2 T butter 2 T Sour Cream
2 T organic unsalted butter salt and pepper to taste
1. Slice each chicken breast into three large chunks. Lightly salt and pepper the chicken.
2. In a small food processor grind up the crackers.
3. Pour the milk, cheese and cracker crumbs into three separate small pans, dishes, or bowls. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Yes, this is a messy recipe, but worth it!
5. Press the cheesy chicken into the cracker crumbs and press it in.
6. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
7. Sprinkle the fresh parsley (or cilantro, my personal favorite) over the chicken.
8. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
9. Into a medium-sized sauce pan combine the coconut milk, chicken broth, sour cream and butter with a whisk, or wooden spoon. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
I served the moist crispy chicken alongside organic mashed potatoes and broccoli (courtesy of South Shore Organics) and carrots.
Budget tips: Typically we don’t eat a lot of organic chicken, because it’s out of our price range, but when I see it on sale (this time Stop & Shop) I try to buy as much as we can afford, to have on hand. Also, you can use whatever type of shredded, or grated cheese you want, the reason I changed the cheese on the original recipe was because quite frankly I had the shredded cheddar jack in my refrigerator, so that’s what I used. I mold my recipes to fit what I have on hand to use. You can do it too! Make substitutions any time you like. It’s fun. Also, why did I make my own sauce instead of using the canned cream of chicken soup? I won’t eat canned soup for many reasons and making my own sauce was cheap & fun! So, please experiment, cook, eat, enjoy & share!
Colette is a wife, mother and entrepreneur of sorts. Some might call me a “hippy” (my husband included!). Since finding out she is gluten intolerant, she has been working a start-up business venture, or Adventure if you will, preparing gluten-free meals to order and delivering them throughout her local community. Along with cooking gluten-free meals, she also enjoys developing a variety of allergen-friendly recipes (and will try to label them as such.) She made it a bit of a mission to educate people on how to live well and gluten-free and on a tight budget.