No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Gluten-free Greek-style Chicken Breasts (Gluten-Free)


Greek-style chicken cools in a dish. Photo: CC--Russell James Smith

Celiac.com 06/02/2016 - You want to introduce a dish that's sure to please, and likely to become a go-to dinner classic? This recipe for Greek-style chicken breasts marries fresh spinach, basil and ripe tomatoes with feta cheese for a truly tasty chicken dish.

Ingredients:

  • 6 boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1½ cups water
  • ½ cup black, green or Kalamata olives, pitted and sliced
  • 1 cube gluten-free chicken bouillon, crumbled
  • 3 tablespoons potato flour, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ pound feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried or ¼ cup fresh oregano
  • 2 cups loosely packed torn fresh spinach leaves
  • ½ cup torn fresh sweet basil leaves
  • 3 small ripe tomatoes, chopped
  • ½ cup fresh chives, as garish

Directions:
On large plate, combine 1 tablespoon potato flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.

With a meat mallet, pound each chicken breast to about ½ inch thick.

Spread cheese mixture on each chicken breast, leaving ½ inch border.

Fold chicken breasts in half, securing each with a toothpick.

Ads by Google:

Coat chicken breasts with potato flour mixture.

In large skillet, heat oil over medium heat.

Cook chicken breasts for 1 to 2 minutes on each side, until golden.

In a small bowl, whisk together 1½ cups water, chicken bouillon cube, and remaining potato flour; pour over chicken breasts in pan.

Add spinach and tomatoes to skillet, and bring to boil.

Cover, reduce heat to low, and simmer about 8 to 10 minutes, or until chicken is no longer pink inside.

Pull and discard toothpicks, and garnish with olives and fresh chives before serving. Some folks like flat parsley, but I prefer chives.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Thank you JMG!

Certainly seems likely if those levels dropped due to gluten removal. I am just curious, when you had the scope eventually, were you eating it? Are you feeling any better?

1. Double checked your antibodies? 2. Those of us with celiac have issues with some nutrients for various reasons, being either we can not absorb enough of them from our foods due to damage to intestines or the new gluten-free foods you changed to are non fortified and do not contain the nut...

I'm going to play Captain NCGS to Posterboy's Professor Pellagra (No doubt the Marvel and DC Cinematic Universes will soon be bidding for our services) and say that regardless of the blood test results, this: is exhibit one. You have a reaction to the gluten free diet. That doesn't necess...

I think he's right. It's a hard burden at times at any age but there will be particular challenges for your daughter as kids don't want to stick out or have to be continually monitoring things like their food. Check out this advert from a UK retailer. Beware it's so sugary it could probably give ...