Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Boneless Skinless Chicken Breasts
0

15 posts in this topic

I have a freezer full of boneless, skinless chicken breasts. Other than grilling them, I have NO clue what to do with these? I don't tolerate any of the flours so breading is not an option. Any ideas?

Thanks!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Thankfully there are so many recipes that are naturally gluten free. As chicken breast dries so easily, make sure to pound so they are the same size so they cook evenly (unless you are cubing). Brining first, depending on recipe, can really make them more tender.

Thai Chicken Curry (cubed chicken)

Chicken Piccata - instead of using the flour, just thicken at the end with a touch of arrowroot or cornstarch

Chicken Parmigiana

Chicken Cacciatore

Stuffed with spinach and feta (or pesto or goat cheese or whatever you want)

Chicken Salad (for sandwiches, etc.)

Chicken Kung Pao

Roasted with tomatoes or grapes

Jambalaya

Chicken Marabella

Chicken fingers (using gluten-free crumbs and Parmesan)

Braised in vinegar

Many Thai, Chinese, Japanese, Korean dishes such as wraps (with rice paper, veg, sauce...)

Cashew Chicken

Chicken wrapped in bacon and roasted (with fresh herbs, etc.)

Chicken en papillote (in parchment with a touch of butter, white wine, herbs - pounded thinly to cook evenly)

Chicken Tikka Masala

Chicken Marsala

Chicken Quesidillas

Chicken Enchiladas

Greek Chicken (with oregano, lemon, feta, mint)

Glazed with infused honey (I like to infuse honey with chipotle, lavender, etc.)

Stuff peppers such as poblano with diced chicken, rice, tomato sauce, whatever you want and top with cheese and bake.

There are thousands of marinade recipes I have. Same with glazes, dry and wet rubs, etc.

You mentioned not grilling but perhaps you could make them into kebabs or Thai skewers or a satay...

I could easily list so many more but this could become a very long and boring post! :P Let me know if you need any recipes for the above. I teach cooking classes and am a recipe tester, not to mention absolutely smitten with cooking.

0

Share this post


Link to post
Share on other sites

You missed one!

Honey mustard. :P

Just mix equal parts honey and mustard (it doesn't work if you just squirt them on the chicken, I've tried) and add garlic powder and pepper as you like. I like to cut the chicken breast lengthwise into thirds to make the pieces smaller, less time in the oven=juicier chicken.

Also, salsa chicken! Salsa+chicken. Bake. Done.

0

Share this post


Link to post
Share on other sites

You can make a skillet dinner with cubed chicken, red beans and rice, diced tomatoes, seasoning (chili seasoning or just seasoned salt, or salt & pepper). Add ins: onion, peppers, jalapenos, cheese. Serve with tortilla chips. I just cube and cook the chicken, then add everything else using Minute-rice and plenty of liquid from canned tomatoes, and let it simmer until the rice is done.

0

Share this post


Link to post
Share on other sites

Thankfully there are so many recipes that are naturally gluten free. As chicken breast dries so easily, make sure to pound so they are the same size so they cook evenly (unless you are cubing). Brining first, depending on recipe, can really make them more tender.

Thai Chicken Curry (cubed chicken)

Chicken Piccata - instead of using the flour, just thicken at the end with a touch of arrowroot or cornstarch

Chicken Parmigiana

Chicken Cacciatore

Stuffed with spinach and feta (or pesto or goat cheese or whatever you want)

Chicken Salad (for sandwiches, etc.)

Chicken Kung Pao

Roasted with tomatoes or grapes

Jambalaya

Chicken Marabella

Chicken fingers (using gluten-free crumbs and Parmesan)

Braised in vinegar

Many Thai, Chinese, Japanese, Korean dishes such as wraps (with rice paper, veg, sauce...)

Cashew Chicken

Chicken wrapped in bacon and roasted (with fresh herbs, etc.)

Chicken en papillote (in parchment with a touch of butter, white wine, herbs - pounded thinly to cook evenly)

Chicken Tikka Masala

Chicken Marsala

Chicken Quesidillas

Chicken Enchiladas

Greek Chicken (with oregano, lemon, feta, mint)

Glazed with infused honey (I like to infuse honey with chipotle, lavender, etc.)

Stuff peppers such as poblano with diced chicken, rice, tomato sauce, whatever you want and top with cheese and bake.

There are thousands of marinade recipes I have. Same with glazes, dry and wet rubs, etc.

You mentioned not grilling but perhaps you could make them into kebabs or Thai skewers or a satay...

I could easily list so many more but this could become a very long and boring post! :P Let me know if you need any recipes for the above. I teach cooking classes and am a recipe tester, not to mention absolutely smitten with cooking.

Hi Love2Travel, could I have the recipes for the bacon wrapped one and the stuffed pepper one? They sound great. I appreciate it. Be well.

0

Share this post


Link to post
Share on other sites




Thanks for the ideas. I forgot to mention that I can't have anything processed like mustard or salsa or canned tomatoes. I'm allergic to corn and it all has corn. I am thinking of doing something with lemon and dill or parsley. I usually do that with skinned chicken. I am worried about it drying out.

0

Share this post


Link to post
Share on other sites

I love this crockpot one!

4 chicken breasts

20 oz can pineapple chunks

1/4 cup gluten free soy sauce

dash of red pepper flakes (optional)

put in crock pot for 3-4 hours on high or 4-6 on low. Serve over rice or spinach.

I have also dumped them in a crock pot with a can of Progresso Creamy Mushroom soup and served over rice when I was at a loss for dinner.

0

Share this post


Link to post
Share on other sites

Thaw it, slice it thin and put into a ziploc bag. Douse with interesting ingredients, squoosh it around until all chicken is coated, and let marinate in fridge for an hour or more. I like olive oil, cider or wine vinegar, worcestershire sauce, garlic powder, onion powder, and salt, but all kinds of things work. You should have some kind of oil and some kind of acid - lemon juice or vinegar. Saute the slices until cooked through (you don't even need to add more oil to the pan), then cut up and add to green salads or just eat.

0

Share this post


Link to post
Share on other sites

Thanks for the ideas. I forgot to mention that I can't have anything processed like mustard or salsa or canned tomatoes. I'm allergic to corn and it all has corn. I am thinking of doing something with lemon and dill or parsley. I usually do that with skinned chicken. I am worried about it drying out.

To prevent them from drying out, pound them out until they are thin (and consistent thickness) and/or throw them into a brine. Brines make them very juicy and add flavour, too. So easy to do. Then cook until just done. Roasting in parchment with a little liquid (i.e. white wine, lemon juice, capers) keeps them moist as well.

How to brine:

http://www.ochef.com/152a.htm

A brine recipe:

http://www.foodnetwork.com/recipes/rachael-ray/easy-brine-chicken-breasts-with-sicilian-glaze-and-puttanesca-style-panzanella-recipe/index.html

If you brine in the above (there are hundreds of good brine recipes out there), just leave chicken breasts in for about 2 hours, not much longer.

After you brine, you can throw on a rub or bake in oven and throw on some sauce or a glaze.

0

Share this post


Link to post
Share on other sites

Hi Love2Travel, could I have the recipes for the bacon wrapped one and the stuffed pepper one? They sound great. I appreciate it. Be well.

This is an extra easy version of the pepper recipe. You can serve with rice as suggested or just throw some in with the rest of the filling.

http://www.food.com/recipe/chicken-stuffed-poblano-chiles-131427

This is a very simple recipe for bacon-wrapped chicken stuffed with cheese:

http://blogchef.net/bacon-wrapped-chicken-recipe/

0

Share this post


Link to post
Share on other sites

This is an extra easy version of the pepper recipe. You can serve with rice as suggested or just throw some in with the rest of the filling.

http://www.food.com/recipe/chicken-stuffed-poblano-chiles-131427

This is a very simple recipe for bacon-wrapped chicken stuffed with cheese:

http://blogchef.net/bacon-wrapped-chicken-recipe/

Thank you so much. :D

0

Share this post


Link to post
Share on other sites

Thank you so much. :D

You are welcome. And don't let these recipes restrict you - use the same principles to create your own fillings. For example, I like to add chorizo to stuffed peppers.

0

Share this post


Link to post
Share on other sites

You are welcome. And don't let these recipes restrict you - use the same principles to create your own fillings. For example, I like to add chorizo to stuffed peppers.

I will Google chorizo and attempt to be brave. Thanks for the encouragement. Be well

0

Share this post


Link to post
Share on other sites

I will Google chorizo and attempt to be brave. Thanks for the encouragement. Be well

It is a spicy dry cured sausage. Spanish far better than Mexican. I am making my own next week.

Have you used pancetta? It is basically Italian bacon you purchase in slabs that you can dice or whatever you want. Diced pancetta is awesome in stuffed baked potatoes or those peppers, not to mention tons of other delicious things.

You be well, too. :)

0

Share this post


Link to post
Share on other sites

Thanks for the ideas. I forgot to mention that I can't have anything processed like mustard or salsa or canned tomatoes. I'm allergic to corn and it all has corn. I am thinking of doing something with lemon and dill or parsley. I usually do that with skinned chicken. I am worried about it drying out.

Do you have a Whole Foods near you? I like to get the 'fat free' organic jarred pasta sauce, Whole Foods brand, because it has tomatoes and spices. That's it. Should be corn free, has no oil, citric acid or vinegar. It is a 'shared facility' product, but not shared equipment.

Also, you can get dry mustard spice to flavor things with. Could try that with the honey, add fresh garlic?

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,688
    • Total Posts
      921,756
  • Topics

  • Posts

    • Do you mean something like a protein powder you could mix up?  A lot of them in the US seem to be gluten free.  Maybe just go to your local store and read all the labels?
    • Yeah I ended up allergic to corn, olives, sesame, whey, and peanuts and intolerant to dairy, soy, yeast, enzyme issues with breaking down meats, and egg yolks, along with extreme bloat with any kind of carbs/sugars in moderate amounts. And very adverse reactions to certain artificial sweeteners. So your not alone in all the other issues cropping up, it happens as our bodies adjust.  I eat a bunch of stir frys with veggies, egg whites, plenty of  avocados, and toasted and raw forms of almonds, coconut, cashews, walnuts, hemp seeds, pumpkin seeds, flax seeds, sancha inchi seeds, chia seeds, and sunflower seeds in all forms including making them into butters, spreads, and incorporating them into sauces.   Most meals are forms of soups, omelettes, and stir frys. I do the seeds and nuts on rotation same with my veggies and snack on fruits in small amounts along with some homemade baked goods I make for markets. I do suggest a rotation of foods, my dietician said I need to rotate my foods to prevent more issues, making sure I am off one one for at least 7-14 days at a time completely. I find changing up the spices and rotating my cuisine base works well. I also make puddings, and protein shakes along with nut/seed milks, and different bases and extract flavorings to get my random cravings Taken care of. Guess take what you can from this and and see how it can help you,    As to the tinging, I ended up with both B vitamin and magnesium deficiency issues, the magnesium one caused a fire like tingling in my arms, legs and back, along with muscle pain. Ended up on a doctors best powder form of it so I can dose it out right, and found epsom salt bathes helped.  
    • Hi, I've gained so much knowledge on this forum over the past few months, which I am so thankful for. I can see how much hell people are going through with this disease and it's so lovely to see how much support and advice people give to others on here. I'd like a little bit of reassurance and advice myself from anyone that can help. I've been gluten free for six months. Two weeks after going gluten free I realised I also had a problem with corn so cut out processed food. Over the following weeks and months I continually had problems with food; fruit, dairy, a lot of vegetables, nuts, soya....it's basically dwindled down to just eating potatoes (not white potatoes), cucumber, lettuce, small amounts of red onion, spring onion, sprouts and beetroot. There may be more things I could be okay with but to be honest I'm too scared to try.  Is this all normal? Am I an extreme case? I've been taking some digestive enzymes and probiotics for about six weeks, my acid reflux has dramatically decreased but I always have a lot of loud noises going on in my guts, I'm guessing this is the probiotics working.  I've lost nearly 3st in weight since this started - which I'm not complaining about as I was overweight due to thyroid problems. I've had loads of blood tests done recently, all organs are working 'great' according to my doctor, the only thing they've picked up on is ketones, I seem to be having a glucose problem, which might explain my exhaustion and weight loss. I also have permanent numbness and sometimes tingling in one of my legs and sometimes hands and one shoulder, I thought it could have vitamin B12 deficiency but that's okay according to blood tests. I would be greatful for any replies. Thanks for reading.
    • Hi everyone, I am doing job in restaurant at evening 5 to 12 during working hours no time to do a dinner. I'm thinking to make a shake but don't know the gluten free vitamin or supplement brand which one is good for me and easily available in Berlin Germany to make me fit cause last one week i feel weak. I'm 28 year old. Sincerely
    • Hey there just wanted to warn anyone that has other allergies- these crackers may not be a good choice! I'm mildly sensitive to MSG- I only react if there's a giant amount like in Chinese food or Ramen noodles, etc.  I literally have a to eat TONS of a the offending food before reacting.  Anyway, I was excited to try these Trader Joes pumpkin crackers, kept hearing about them on the radio .... and they're gluten free!  (I have Hashi's).  I ate about 3/4 of the box last night. Woke up this morning with a red itchy face and nasal congestion, headache, anxiety. Hallmark symptoms for me of high MSG intake. (It does say yeast extract on the side but it's pretty far down the list). So if you're sensitive.... stay away! Apparently these particular crackers are loaded with it. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,690
    • Most Online
      3,093

    Newest Member
    lastcowgirl26
    Joined