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.  

Gluten free gnocchi Mac and cheese

Gnocchi mac & cheese

Ingredients:

1 pound purchased or homemade gluten free gnocchi  (I used Conte's)
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose gluten free flour  (I used Better Batter)
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Gluten free breadcrumbs (I used Ian's Italian Panko flakes)

Directions:

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Pour cheese mixture over gnocchi and then top with breadcrumbs and additional Parmesean cheese to amount you would like.  I wanted  a thick and crusty top so I went gung ho.

Bake for about 20 mins or until top is golden brown and cheese sauce is bubbling underneath (it will come up the sides).

*note- I rarely have had all three of the cheeses this calls for, so I wing it.*