Category: Chicken

Air Fryer Rotisserie Cornish Hen

Ever since I got my air fryer, I’ve been adapting some of my favorite recipes that I usually make in the oven.  Cook time in the air fryer is less than in a traditional oven, so a recipe that would normally be relegated to a Sunday afternoon is now possible any day of the week!

I especially love using the rotisserie!  Cornish Hens come out so moist and juicy and a 2 lb. hen is just the right size for my air fryer.

But really, in the end it’s all about taste.  Try this and I think you will agree, an air fried Cornish Hen is juicier and tastier than the oven version!

A possible drawback of some air fryers, you will only be able to cook one hen at a time.  But if you only cook for one or two, this is a great option.  A 2 lb. hen is enough for 2 servings.

2 servings, dinner for 2

This post contains affiliate links.

Ingredients:

  • 1 Cornish Hen (mine weighed 2.3 lbs.)
  • 2 tbsp. butter, softened
  • 1 tbsp. olive oil
  • 1 tsp. gluten free chicken seasoning (I used Grill Mates Montreal Chicken)
  • paprika

Preparation:

Soften (don’t melt) the butter by leaving it at room temperature or carefully microwaving 10-20 seconds.  Combine it with the olive oil and seasoning.

Remove the neck and giblets from the hen and discard.  Rinse and pat dry.

Next rub the butter mixture all over the hen, be sure to get under the legs and wings.

Insert the rotisserie spit and secure the ends with clips, then tie the legs and wings with twine.  Sprinkle all over with paprika.

Place the hen in the air fryer for 45 minutes at 375º.

When finished, check with a meat thermometer.  The internal temperature should be between 165º-170º.

Remove to a plate and let it rest a few minutes, then carefully remove the twine and rotisserie spit.

Use a sharp knife and/or kitchen scissors to cut through the backbone and divide the hen into 2 portions.

Notes ♪♫ Every air fryer is different, if yours doesn’t have a rotisserie then you will need to turn the hen every so often for even browning.  Cook time for this recipe was based on a single Cornish hen weighing 2.3 lbs.  Use this as a guide but always check the internal temperature with a thermometer.

 

Print This Post Print This Post

Hasselback Chicken Breast

How many times a week do you cook chicken?  If you’re like me, it’s at least once every few days.  In fact, I have dozens of recipes on this blog that are made with chicken!  Fried, baked, broiled, grilled.  Chicken soup, chicken pasta, chicken pizza.  And this.

The inspiration for today’s recipe was of course the Hasselback potato.  With bacon and colorful veggies tucked into the fanned-out chicken cutlets, it makes quite the fun and impressive presentation!

Dinner for 2 (they are quite filling, and you may want to save half for lunch the next day!)

This post contains affiliate links.

Ingredients:

  • 2 boneless chicken breasts, 8 oz. each
  • 1/4 sweet onion, sliced thin
  • 4 mushrooms, sliced thin
  • 1/4 red bell pepper, sliced thin
  • 2 slices of bacon, cut into 1″ pieces
  • olive oil
  • gluten free Italian seasoning
  • grated Parmesan cheese
  • cooking spray
  • salt and pepper to taste

Preparation:

Preheat the oven to 400º.  Line a baking sheet with foil and mist with cooking spray.  Cut the veggies into uniform thin slices or ribbons.

Arrange the chicken breasts on the prepared baking sheet and cut horizontal slits about 3/4 inch apart, be careful not to cut all the way through.  Brush with olive oil and sprinkle with Italian seasoning.

Into each pocket, place one slice of onion, 1 slice of mushroom, 1 piece of bacon and 1 slice of bell pepper.  Press down gently to secure them in place.

Drizzle with a bit more olive oil and sprinkle liberally with Parmesan cheese.

And that’s it!  Now just bake for 25 minutes at 400º.

Come closer, take a look!  Can you smell it?  It was absolutely delicious!

Notes ♪♫ I tried this recipe a couple of ways.  On my first attempt I cooked the veggies before stuffing the chicken.  It turned out ok, but I found the chicken was far more tender and juicier when the veggies and bacon were not cooked in advance.

Print This Post Print This Post

 

Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan.  I am Italian so this was a big deal!  In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

This post contains affiliate links.

Ingredients:

  • thin sliced boneless chicken breast, 6 oz. per serving
  • white rice flour
  • 1 egg + 1 tbsp. water
  • Tuscan seasoning
  • gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
  • olive oil
  • marinara sauce, jar or homemade
  • shredded cheese (mozzarella, parmesan, fontina, gruyere)
  • Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast.  For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet.  Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º.  Stir together a small batch of marinara sauce.  I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano.  You can of course just warm up some jar sauce (I won’t tell 😉 ).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs.  Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet.  Pat each piece of chicken in the seasoned flour.  Next, dip the floured chicken in the egg, shaking off the excess.  Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven.  Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese.  While mozzarella is traditionally used in this recipe, you can use any cheese you prefer.  I love gruyere or fontina cheese, for their mild flavor and superior melting characteristics.

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious!  Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free.  Mum’s the word!

Notes ♪♫ Plain white rice flour works better than gluten free all purpose flour in this recipe.  Don’t use a flour blend that contains gum, as the breading may turn out soggy.  Also, some prepared sauces, seasoning mixes and even grated cheese may contain hidden gluten, always check the ingredient labels!

Print This Post Print This Post

Oven Roasted Chicken Leg Quarters

You are going to love this easy roast chicken dinner.  Leg quarters are an inexpensive option and provide a hefty portion for big appetites (we ate half for dinner and saved the rest for lunch the next day).  For this preparation, I sear the leg quarters in olive oil then finish in the oven using a roasting pan with rack.  The result, moist juicy meat with a crispy skin!

Tip  **Place onion slices under chicken to keep it from sticking to a roasting rack, this works on the grill as well**

Dinner for 2

This post contains affiliate links.

Ingredients:

Preparation:

Preheat the oven to 325º.  Cut the onion into 4 thick slices.  Heat a stainless steel skillet with olive oil and place the leg quarters skin side down for several minutes to get some color.  Don’t crowd the pan, brown the leg quarters one at a time if needed.

Set up a roasting pan with rack.  Mist the rack with cooking spray and arrange the onion slices, 2 on each side.  Lay chicken over the onion slices and sprinkle generously with seasoning of choice, then paprika.

Insert a meat thermometer into the chicken.  Bake for 1-1/2 hours, or until the internal temperature reaches 170º.

I served it with oven fries and green beans.  An excellent meal!

Notes: ♪♫  The roasting pan you see in this post belonged to my mother.  Never used, it passed down to me and decades later it became a part of my kitchen collection.  Although I could not locate this exact model, here is a similar style pan that you can purchase.

Print This Post Print This Post

Gluten Free Chicken Cordon Bleu

Classic Chicken Cordon Bleu.  Years ago this dish was a restaurant standard, and it has long been on my culinary bucket list to make a gluten free version at home!  Swapping out the flour and breadcrumbs for gluten free was all that was needed.

This is a great dish for a dinner party, or a romantic dinner for two.  When planning your meal, allow about 6 oz. chicken cutlet and 2 slices prosciutto per serving.  You can save time by purchasing thin sliced chicken breast, but if all you can find are larger breasts then you can follow my instructions to cut and pound them into thin slices.

This post contains affiliate links.

Ingredients:

  • boneless chicken breast cutlets, 6 oz. per serving
  • thin sliced prosciutto, 2 slices per serving
  • grated gruyere cheese, 2-3 tbsp. per serving
  • 1 egg or 1/4 cup egg whites
  • 1/4 cup white rice flour seasoned with paprika
  • 1/2 cup gluten free seasoned breadcrumbs
  • cooking spray

Preparation:

Using a sharp paring knife, slice horizontally through the center of the breast making 1/2″ slices about 6 oz. each.  Cover with plastic wrap and use the flat side of a meat mallet to pound each slice to an even thickness.

Continue with each slice, stacking between layers of plastic wrap.

When you are ready to assemble, layer each piece of chicken with 2 slices of prosciutto.

Sprinkle evenly with Gruyere cheese and roll up into a bundle.

If you have the time, roll up the chicken in plastic wrap, twisting the ends like a sausage casing.  Refrigerate for at least 1 hour.  This is a great trick for to help the bundles stay together without using twine or toothpicks!

Pressed for time and don’t have that extra hour?  Don’t worry!  Just secure the bundles with a toothpick, like this.

Set up breading trays with the flour, egg and breadcrumbs.

Gently roll the bundles in the flour, then dip in the egg, and finally roll in the breadcrumbs.

Set the bundles seam side down on a baking sheet lined with foil and coated with cooking spray.

Bake for 40 minutes at 350º and rest 5 minutes before serving.

And that’s it friends.  A beautiful plate!

I hope you enjoyed this post and have been inspired to give the recipe a try! Be sure to check out some of my other restaurant classics that you can make at home, gluten free.

Notes ♪♫ Ingredients make the difference!  I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are simply the best!

Print This Post Print This Post

Cauliflower Pizza Wreath

Since this is Christmas week, I thought I would make a festive wreath shaped Cauliflower pizza!  Both gluten free and grain free, try this guiltless indulgence to balance out all those holiday cookies!

This post contains affiliate links.

Ingredients:

  • 4 cups grated cauliflower
  • 1/4 cup cream cheese, softened
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken thighs
  • 1/2 sweet onion, diced
  • 1/4 cup gluten free BBQ sauce (I love Stubbs)
  • 1 egg
  • Italian seasoning or seasoned salt
  • olive oil

Preparation:

Use a hand grater or electric chopper to make 4 cups of grated cauliflower.  I usually grate my own, but you can purchase pre-grated in the fresh or frozen section.

Cook the grated cauliflower for 3-5 minutes in a large nonstick skillet, with 2 tbsp. olive oil and 1/2 tsp. Italian seasoning.  Set aside to cool.

Toss the chicken thighs with 1 tbsp. olive oil and sprinkle with seasoning.  Bake for 1/2 hour at 350º.

Mix the cooled cauliflower with the beaten egg, cream cheese and gruyere cheese.

Line a pizza stone with parchment paper cut to size.

Spoon the cauliflower mixture onto the parchment and spread into a 1/2″ thick circle.

I used a small pinch bowl to make a circle in the center and scooped it out with a spoon.

Next use a spatula to create 8 sections and smooth the edges.  Brush with olive oil and sprinkle with more seasoning.

Bake for 25 minutes at 400º.  Meanwhile, cook the onion in a little olive oil until softened.  Chop the cooked chicken and add to the onion, drizzle with BBQ sauce.

Brush the baked cauliflower with more olive oil, especially around the edges and arrange the filling in an even layer.  Sprinkle with parmesan and drizzle more BBQ sauce.

Return to the oven for 5 more minutes to heat the chicken through and melt the cheese.

Notes ♪♫ Remember, a cauliflower pizza crust is baked separately from the toppings, which are added during the final 5 minutes of cook time.  That means any toppings you choose, like our chicken and onions must be fully cooked before adding to the pizza.

If you enjoyed this post, check out my Sausage and Mushroom Pizza on a Cauliflower Crust and my Cauliflower Cakes!

Print This Post Print This Post

Hibachi Style Chicken with Fried Rice, Gluten Free and Low Sodium

Asian inspired meals are among my favorites, and while I have had no problem adapting my recipes to a gluten free version, they still have quite a bit of salt.  So, in this recipe, I used Coconut Aminos, a staple in my gluten free pantry.

What exactly are coconut aminos?

A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt.  A savory seasoning with a salty, umami flavor profile it contains far less sodium than traditional soy sauce or tamari.  In fact, I was shocked to find that a tablespoon of coconut aminos had 1/10th the sodium of tamari!  A huge difference.

This meal was a success, gluten free and lower in sodium, still delicious!

4 servings

This post contains affiliate links.

Ingredients:

  • 16 oz. boneless chicken breast
  • 1 cup mixed vegetables such as peas, carrots, onions, celery, mushrooms
  • 1 tbsp. olive oil
  • 3 tsp. toasted sesame oil, divided
  • 4 tbsp. Coconut Aminos, divided
  • 1 tsp. Tamari
  • 1/4 cup gluten free chicken broth
  • 1/4 tsp. powdered ginger
  • 1/4 tsp. garlic powder
  • 1 tsp. cornstarch

For the rice

  • 3/4 cup long grain brown rice
  • 1 cup gluten free broth (chicken or vegetable)
  • 1 cup water
  • 1/4 tsp. seasoned salt

For the egg

  • 1 egg + 1 tbsp. water
  • cooking spray

Preparation:

First make the rice.  You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.  Cook the rice according to package directions either stove top or in a rice cooker.

Next, whisk together the chicken broth, garlic powder, ginger and cornstarch.  Dice the chicken into 1″ cubes and toss with 1 tbsp. coconut aminos and 1 tsp. tamari.  Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).

Coat a large, nonstick skillet with cooking spray over medium low heat.  Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm.  Add the veggies to the skillet with 1 tsp. sesame oil and 1 tbsp. coconut aminos.

When the veggies are crisp tender add back the chicken.  Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finish with 1 tbsp. coconut aminos and transfer to a serving dish.  Leave a few veggies in the pan to toss with the rice.

Finally, add the cooked rice to the skillet with 1 tbsp. coconut aminos and 1 tsp. sesame oil and stir to heat through.  Add back the cooked egg and this meal is ready!

Dinner is served, gluten free and low sodium!

Notes ♪♫ My late husband Mr. Cucina and I had a long-standing tradition of going out for Hibachi on Halloween night.  We did this every Halloween for over 20 years!  When I was diagnosed with Celiac disease, we even found a Hibachi restaurant that would prepare my meal gluten free, and the tradition continued.  When his health took a turn for the worse and we could no longer go out to eat, I started making this meal for us at home on Halloween night.  Things change, but this old tradition of ours will always bring back happy memories.

Print This Post Print This Post

 

 

 

Gluten Free Tex-Mex Chicken Thighs

Your whole family will love this Tex-Mex style chicken.  Made with just a few pantry staples, it’s so easy to put together!  Slow cooked on low heat, the chicken always comes out tender and juicy.  The homemade Mexican spice blend gives the dish it’s bold flavor, and you can as much or as little as you like.

4 Servings

This post contains affiliate links. 

Ingredients:

Preparation:

Brush the chicken thighs with olive oil and sprinkle seasoning on both sides.  Coat an oven safe skillet, braising pan or Dutch oven with cooking spray and arrange the thighs in a single layer.

Pour the tomatoes over the chicken and sprinkle more seasoning.  Cover and bake for 45 minutes at 300º.

Turn the chicken over, add the beans and corn, cover and bake for an additional 45 minutes.

This casual dinner comes to the table right in the pan.  Garnish with chives or cilantro.

I made a side of white rice to go with the meal.  To serve, divide the rice into 4 plates.  Top each with one chicken thigh and spoon the corn and beans over the chicken along with extra pan juices.

Notes ♪♫ Always check canned and frozen vegetables for gluten containing ingredients or possible cross contamination.  Feel free to use a prepared Taco seasoning mix, as there are many great brands out there that are gluten free.  I opted make my own to control the sodium content.

Print This Post Print This Post

Favorite Mexican Grilled Chicken

Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately.  Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing.  Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies.  It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer.  So, how do we give it that Mexican flavor profile?  To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime…  The entire meal echos these flavors.  Get my Mexican Spice Blend here.

2 Servings

This post contains affiliate links.

Ingredients:

  • 14 oz. boneless chicken breast
  • Zucchini and summer squash, diced
  • 1/4 cup sweet corn
  • 2 tbsp. shallots, minced
  • Olive oil
  • Mexican seasoning
  • Juice of 2 limes
  • Fresh cilantro, for garnish

Preparation:

Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart.  Place between 2 sheets of plastic wrap and pound to an even ½” thickness.

Brush the chicken with olive oil and season with Chipotle seasoning.  Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

Cook 5 minutes per side, or until the internal temperature reaches 165º.  Squeeze lime juice over the chicken and transfer to a serving dish.  Garnish with fresh cilantro and keep warm.

Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice.  Cook just a few minutes until crisp tender.

Serve with Cilantro Lime Rice, and Tomatillo Sauce (salsa verde) for dipping.

Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!

Print This Post Print This Post

 

Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”.  So easy to pull together after a long day at work, or when you just don’t want to fuss.  The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage.  You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage.  It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water.  If you time it just right, the pasta will be done at the same time as the sausage and veggies.

This post contains affiliate links.

Ingredients:

  • 6 oz. gluten free Italian Chicken Sausage, diced
  • 6 oz. gluten free penne pasta (I used Jovial)
  • 1 tbsp. toasted pignoli (pine nuts)
  • 1 tbsp. minced garlic
  • 1/2 sweet onion, diced
  • 2 cups broccoli florets
  • 2 tbsp. tomato paste
  • gluten free Italian seasoning
  • olive oil
  • fresh Italian parsley
  • grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes.  A tablespoon is all you need!  To bring out their flavor, the pine nuts need to be toasted until they release their oil.  I do mine over low heat in a small, nonstick saucepan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions.  Don’t forget to reserve some pasta water to add to the skillet.  Heat a large, nonstick skillet with 2 tbsp. olive oil.   First add the garlic, followed by the onions, sausage and broccoli.  Sprinkle with Italian seasoning and cook until the onions are translucent.  Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up.  Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet.  A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish.  Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label.  If not sure, you can check the manufacturer’s website or email them for more information.  The gluten free penne I used is from Jovial.

Print This Post Print This Post