Tag: gluten free chicken recipes

Gluten Free Apple Chicken Breakfast Patties

What’s for breakfast today?  If you follow me, you know that most of the time I tend to avoid processed food and prefer cooking from scratch.  Most of the time yes, but- there are definitely some convenience foods that I have resisted giving up!  I love having sausage for breakfast and am especially fond of those little Apple Chicken Sausage links that you can buy.

Of course, they are gluten free and maybe not that bad for you.  But I wondered if I could make something myself with great flavor and fewer additives.  The result was this Apple Chicken Breakfast Patty that is healthier and much lower in salt and fat than store bought sausage.

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When experimenting with this recipe, the first thing I learned was that the diced apple and Vidalia onion made the patties very sweet.  So sweet that I hesitated to call them a sausage.  So, for this chicken patty to be breakfast worthy, you really need a spicy sausage seasoning to kick up the heat.

I made my own spice blend, the same one that I use in my traditional Breakfast Sausage Patties made with pork.  You can also use a purchased sausage seasoning.  I like this one, from Nashville Spice Co.

Ingredients:

  • 1 lb. ground chicken
  • 1 cup diced apple
  • 1/2 cup diced onion
  • 1 tsp light olive oil or butter
  • 2 tbsp maple syrup

  • SEASONING
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp fennel
  • 1/4 tsp coriander
  • OR
  • 1 tbsp purchased sausage seasoning

Preparation:

Cook the diced apples and onion in a skillet over low heat with 1 tsp. of either light olive oil or butter.  Continue stirring until most of the liquid has been released and evaporated.  Set aside to cool in the pan.

Add the ground chicken to a bowl and use 2 forks to incorporate the apple mixture, seasoning and maple syrup.

Form 2 oz patties and place on a sheet pan lined with parchment or wax paper.

To store, cover with plastic wrap and freeze in a single layer for a few hours.  Then, wrap individually and store in freezer safe bags.

Cook the patties in a skillet with a light spray of oil.  Sprinkle with more seasoning.  Be sure they are cooked through and lightly browned.

I always like to have a serving of protein with breakfast, and this was a nice change from my usual pork sausage or Canadian bacon.

Notes ♪♫ If you enjoyed this post, be sure to check out my homemade Breakfast Sausage Patties made with pork, and my Homemade Italian Sausage Patties.

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Spicy Brick Chicken

Here’s a recipe that I haven’t made in many years.  Why I don’t know, because it is truly delicious!  The spicy marinade, along with the cooking technique are what give this chicken its gorgeous color and juicy meat.

The preparation begins with splitting the chicken down the middle (but not all the way through) and opening it up flat.  In culinary terms, this method is referred to as “spatchcocking” the chicken.  Then, after a few hours in the fridge with a spicy marinade, the chicken is cooked skin side down in a heavy skillet, weighed down with a brick to ensure continuous contact with the surface of the pan.  The finished dish is incredible!

Now, if you can purchase a chicken and have it split or “spatchcocked” right at the meat counter that’s great.  But if not, don’t worry!  The technique is quite simple, and you can do it yourself with a good pair of kitchen shears.

I used a stainless-steel braising pan for this recipe.  A cast iron skillet or Dutch oven would be ideal, if you have one and can lift the pan in and out of the oven (add a brick to that and it’s pretty heavy!).  Either way, you need a pan that can go from stovetop to oven.

Note ♪ DO NOT use a nonstick pan!

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Ingredients:

  •     5 lb. whole chicken, spatchcocked
  •     2 tbsp. peppercorns
  •     2 tbsp. coriander seeds
  •     1 tbsp. fennel seeds
  •     1 tsp. paprika
  •     1/4 tsp. cayenne
  •     1 tsp. cumin
  •     1 tsp. turmeric
  •     1 tsp. salt
  •     1/4 cup olive oil + 2 tbsp. divided
  •     1 tbsp. butter
  •     zest and juice of 1 lemon

 Preparation:

If you have shied away from spatchcocking a chicken, or have always had it done by the butcher, don’t worry!  It’s not hard and I did mine right in the sink.  All you need to do is turn the chicken breast side down and use a good pair of kitchen shears to cut along both sides of the backbone.  Remove the backbone and discard.  Turn the chicken over and give it a sharp rap in the center to break the breastbone so that it lays flat.  Yes, that’s it!

Rinse the chicken thoroughly and pat dry.  Place it in a rectangular glass baking dish.

To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant.  Grind in a coffee grinder.  Transfer to a small bowl with the paprika, cayenne, cumin, turmeric and salt.  Whisk in 1/4 cup olive oil, lemon juice and zest.

Now rub the chicken all over with the spice mixture.  Cover and refrigerate for 4 hours.

Wrap the brick in aluminum foil.

Preheat the oven to 400º.  Heat your stainless-steel pan or Dutch oven on the stovetop and add the remaining 2 tbsp. olive oil and 1 tbsp. butter.  Place the chicken in the pan skin side down and cover immediately with the brick.  Cook over medium heat for 15 minutes to develop a crust.

Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken.  Use a thermometer to check for doneness, 160-165º

Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!

Look at the color!  Beautifully browned and the meat is so moist!  The marinade is so aromatic, and I know you are going to love the flavor.

Notes ♪♫ Now you know why I keep a brick in my kitchen cupboard!  Yes, it is an unusual accessory to have in the kitchen but now that I’ve shown you how I used it in this recipe you may want to pick one up on your next trip to the hardware store or home improvement center!

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Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list.  It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp!  Today though, I’m going with something a bit humbler.  I’m using chicken tenders, easy on the pocketbook and easy on the prep!  Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in.  The bundles are then simmered in a simple sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden.  I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried!  If you don’t have an herb garden look for it at the market.

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Ingredients:

  • 1 lb. chicken tenders, 5-6 pieces
  • fresh ground pepper
  • fresh sage leaves, whole plus 2 tbsp. minced
  • 6 slices of prosciutto, or 1 per tender
  • 2 tbsp. olive oil, divided
  • 1 shallot, chopped fine
  • 1 tsp. corn starch
  • 1/2 cup gluten free lower sodium chicken broth
  • 1/3 cup white wine (I used pinot grigio)
  • 2 tbsp. unsalted butter, divided
  • juice of 1/2 lemon
  • remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices.  Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf.  Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil.  Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through.  See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots.  Cook for 1 minute.  Whisk in the corn starch for about 30 seconds.  Stream in the broth and the wine.  Bring to a simmer, then finish with the butter, lemon juice and parsley.  When the butter has melted, return the chicken to the skillet.  Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top.  Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas.  So simple and delicious, as good as any restaurant!  Isn’t it great that we can still enjoy this traditional Italian favorite on the gluten free diet?

Notes ♪♫ In addition to being gluten free, we are a low sodium household.  Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe. 

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