My daughter does cooking at school and we often try out the recipes at home beforehand. She was assigned a "allergy free" recipe recently and chose to make this yummy Chicken parmigiana, which is both gluten and egg free.
1/2 cup olive oil
3 garlic cloves
1 kg vine ripened tomatoes, chopped
3/4 cup basil leaves, chopped
6 slices (250g) gluten-free bread, torn
1/2 cup gluten free plain flour
1/2 cup reduced fat plain yoghurt
4 (500g) chicken schnitzels (uncrumbed)
100g mozarella cheese, grated baby spinach leaves , to serve
1. Heat 2 table spoons oil in a non-stick frying pan over med-high heat. Add 2/3 garlic . Cook for 30 seconds then add tomato. Cook, stirring occasionally for 5 minutes or until tomatoes have just collasped. Stir in 1/2 cup basil
2. Process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. and process until finely chopped. Transfer mixture onto a large plate. Whisk yoghurt, remaining garlic and 2 tablespoons water together in a shallow bowl.
3. Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate and repeat with remaining schnitzels.
4. Heat remaining oil in the frying pan over medium heat. Cook chicken in batches for 2-3 minutes each side or until golden, adding more oil if needed.
5. Arrange chicken in a single layer in a baking tray , top with tomato mixture and sprinkle with mozarella cheese. Bake for a few minutes or until cheese is melted.
Linking to Debbies "Tuesday at the Table" at A Quilters Table.
Kirsten.
mmm. Sounds yummy! Thanks for linking up, Kirsten!
ReplyDeletelooks delicious! :)
ReplyDeleteMy stomach is grumbling - it looks delish! Now you have an organized daughter who clearly tells you beforehand what she is cooking - I used to tell my mum on the way to school and we would have to make a hurried stop and buy all the ingredients!
ReplyDelete