Wednesday, June 24, 2015

The Best Chicken Bake - Gluten-Free Goodness in a Pan! (And our Favorite G-F Bread)

The Best Chicken Bake!


This will become one of your favorite go-to dinners... 
This chicken is juicy and so full of flavor. It's also very easy to make. It is made all the time in our homes, and it makes great leftovers too.

I want to eat some right now...but I'm busy blogging. Grrr, where is the kitchen fairy when you need her?

We recommend pre-brining the meat before making this dish, but if you don't have time for that, don't let that stop you. Brining does make a more tender, juicy, flavorful meat, and results in less shrinkage however.

This dish can be served with practically any sides. It is one of those staple recipes that you and your family will love! You can keep it a low-carb meal by serving it with deep green leafy salads topped with sugar and starch-free salad dressings. You can alsoserve it with fresh steamed vegetables like asparagus, green beans almondine, artichokes and garlic butter sauce, sauteed summer squash...

Juicy and perfectly cooked flavorful chicken.


The Best Chicken Bake Recipe:

4 to 5 skinless boneless chicken breast halves, trimmed of visible fat. Rinse well and pat dry
1 T. olive oil
Onion powder
Garlic powder, optional
Italian herbs
Fresh ground black pepper
2/3 to 3/4 c. high quality full-fat real mayonnaise
1/2 c. Parmesan cheese (or a mix of Parmesa, Romano, and Asiago cheeses)
1 c. "Against The Grain" gluten-free fine baguette crumbs


Method:

Optional: First brine the raw chicken about 1 hour in 1 cup water with about 1 T salt dissolved into it. I like to seal the brining meat in a Zip-Lock bag, with the air removed. Rinse the brined meat thoroughly 3 to 5 times to get rid of all the extra salt, or the meat will be too salty.The chicken will shrink less when cooking if you brine the meat first.

Spread 1 T. olive oil onto sides and bottom of a 9" x 12" heavy baking dish. Sprinkle the oiled dish lightly with onion powder and Italian herbs.

Pound the chicken breasts with a mallet until about 2/3-inch thick. All breast meat should be as evenly thick as possible for even cooking.

Snuggle the pounded chicken breasts side by side in the prepared pan to form an even layer.

Sprinkle lightly with a little more onion powder and Itallian herbs and grind on black pepper.

Top the chicken breasts with the full-fat mayonnaise, using from 2/3 to 3/4 c. total. Spread onto the chicken, like frosting a cake with a modest amount of frosting. (We don't recommend reduced fat mayonnaise, we do not think it turns out as well.)

Grind the "Against The Grain" bread crumbs in a food processor to a fine crumb.

Mix 1 cup of the bread crumbs with 1/2 cup Parmesan cheese ans mix together. You can try other gluten-free bread crumbs, but if you do, use 1 cup crumbs to 1 cup cheese.

Bake in a 350 degree preheated oven until golden brown, about 30 minutes, or until breast meat just reaches 150 to 155 degrees F.

Remove from oven and let rest 10 minutes before cutting into.

Serve hot.


 Photos of the process:


Pound chicken with a pounding mallet.
Place chicken in pan coated in oil and seasonings.
Top Chicken with more seasonings.
This is the amount of mayonnaise we like on the chicken.
Here the chicken is frosted with mayo.
The proportion of bread and cheese that we like.
Make the gluten-free bread crumbs.
Pulsing the bread in a food processor to make the crumbs.
The finished bread crumbs.
Before baking the chicken.
A finished batch of baked chicken.
A close-up of the crispy edges.
Another batch after baking the chicken. Looks good, huh?
Chicken Bake or Chicken Cake...That is the question.


Here is our favorite brand of baguettes, Against All Grain from The Gluten Free Gourmet:

Our Favorite brand of Gluten-Free Baguettes, used for the crumb coating.

The G-F Baguette label.
The G-F Baguette ingredient list.
This is my dad ready to dig in! See the Quinoa Tabouli Salad recipe shown HERE.


Enjoy,

Leila & Nancy.