Wednesday, July 30, 2014

Crusted, stuffed chicken

Crusted, Stuffed Chicken


1C           Low Fat Ricotta

2T           Grated Parm Cheese

1T           Fresh Basil, chopped

1              Minced Garlic Clove

Small handful of chopped baby spinach

Small handful of diced grape tomatoes

Dash of Oregano

Ian's Gluten free Breadcrumbs/Panko

Sea salt and cracked black pepper, to taste

2 tsp       Olive Oil


Combine ricotta, spinach, tomatoes, parm, basil, garlic, sea salt,  and pepper until thoroughly combined.


Rinse the chicken breast then cut a slit in it for stuffing (my chicken breasts were not slitable, so I pounded them out to make more of a wrap).  Fill the caveity with the mixture, season each side of the chicken with salt and pepper, then carefully dip both sides into bread crumbs until both sides are evenly covered.  Close with a toothpick.


Heat the olive oil in an oven proof skillet on the stove on medium high heat.   Once the pan is hot, brown the chicken on each side until golden brown (3-4 mins). Then cook chicken in oven for 20 mins at 400 degress or until the chicken is cooked through.  

Sausage cheese balls

3/4 C      Bisquik Gluten Free Mix

4 oz        bulk gluten free pork sausage

1 1/2 C   shredded Cheddar cheese

1/4 C      grated Parm Cheese

1/4 tsp    Garlic Powder

1/4 tsp    dried Rosemary leaves, crushed

1/8 tsp    Cayenne pepper

1/2 C      Milk

2 T          chopped fresh Parsley


Heat oven to 350F. Spray a cookie sheet or muffin tin with cooking spray.

In  a large bowl mix all the ingredients together.   Make approximately 1 inch balls (or larger). Place on sheet or in muffin tin.

Bake uncovered for 22-30 mins depending on size, until golden brown.  I sprayed the tops of mine with some of the cooking spray, they got a nice crisp edge.

Now, I had to quadruple the recipe as I had more than 4 oz of pork sausage.  So I ended up using several cheeses in mine to get the right amount.  Worked great :-)

This was from the Betty Crocker gluten free cook book.