Jump to content
  • Sign Up

Search the Community

Showing results for tags 'breasts'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • Recipes by Continent / Country
    • Biscuits, Rolls & Buns (Gluten-Free Recipes)
    • Noodles & Dumplings (Gluten-Free Recipes)
    • Dessert Recipes: Gluten-Free Pastries, Cakes, Cookies, etc.
    • Bread Recipes (Gluten-Free)
    • Flour Mixes (Gluten-Free)
    • Kids Recipes (Gluten-Free)
    • Snacks & Appetizers (Gluten-Free Recipes)
    • Muffins (Gluten-Free Recipes)
    • Pancakes (Gluten-Free Recipes)
    • Pizzas & Pizza Crusts (Gluten-Free Recipes)
    • Soups, Sauces, Dressings & Chowders (Gluten-Free Recipes)
    • Cooking Tips
    • Scones (Gluten-Free Recipes)
    • Waffles (Gluten-Free Recipes)
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
  • Celiac Disease & Related Diseases and Disorders
  • Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 6 results

  1. Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious. Ingredients: 4 skinless, boneless chicken breast halves 6 slices Swiss cheese 4 slices cooked ham 1 egg 1 egg white 2 tablespoons oat flour, for dredging ⅓ cup gluten-free oats, lightly ground ⅓ cup amaranth ¼ teaspoon parsley flakes (crushed) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sugar ¼ teaspoon oregano ½ teaspoon Italian seasoning, crushed ½ teaspoon ground black pepper (divided) ½ teaspoon salt (divided) butter, to coat pan Directions: Heat oven to 350 degrees F (175 degrees C). Lightly coat baking dish with butter. Pound chicken breasts to about ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Season oat flour with a dash of salt & pepper in one bowl. Beat egg and egg white in another bowl. In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices. Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating. Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm. Cut rolls into pinwheels and serve.
  2. 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. 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.
  3. Celiac.com 04/14/2015 - These Tuscan-style chicken breasts are a great way to anchor pasta night at any house. They are tasty, easy to make, and will please most eaters. They are delicious either fried or baked. Ingredients: 4 large boneless skinless chicken breast halves ¾ cup pecorino Romano cheese, grated ¾ cup crushed Rice Chex 1 teaspoon dried basil 1 teaspoon dried oregano ¼ teaspoon dried garlic ½ teaspoon paprika ¼ teaspoon sea salt, to taste ¼ teaspoon fresh ground black pepper, to taste 3 tablespoons olive oil ¼ cup tapioca flour, or potato starch, for dredging 1 egg, beaten 1 cup vegetable oil for frying 1 cup marinara or pesto sauce for serving Directions: In a large bowl, mix together cheese, crushed Rice Chex, basil, oregano, paprika, garlic, salt, and black pepper. Coat chicken breast halves with tapioca flour, then dip them in the egg, then coat them evenly with the cheese/Chex mixture. Heat oil in a deep skillet or frying pan. When oil is hot, add coated chicken breasts, and cook, one or two at a time. Cook until golden brown. Serve hot with marinara or pesto sauce, and/or your favorite gluten-free pasta on the side. For a non-fried version, I just coat the chicken with herbs, salt and pepper, and bake it until it’s done. I like to top it with fresh chopped tomatoes and a dash of olive oil. I serve it the same way, with hot with marinara or pesto sauce, and/or gluten-free pasta on the side.
  4. This recipe comes to us from Nickey Winter. Ingredients: 1 cup parmesan cheese ½ teaspoon garlic powder 2 eggs, beaten lightly Olive oil Directions: Mix cheese and garlic powder together. Dip your meat into the beaten eggs and then in to the cheese mixture 2 times. Sauté in olive oil until meat is done. Because the cheese is salty no other salt is needed. Leftovers can be cut up and used in salad.
  5. This recipe comes to us from Mtndog in the Celiac Disease Forum: Ingredients: 4 boneless chicken breast halves, skinned ½ cup fresh goat cheese or moscarpone (about 4 ounces) 2 green onions, thinly sliced 3 basil leaves, shredded or 1 teaspoon dried, crumbled Salt and freshly ground pepper 1 egg, beaten to blend ½ cup dry gluten-free breadcrumbs (I used Gillians) 2 tablespoons (¼ stick) unsalted butter melted Mushroom-Wine Sauce: ¼ cup (½ stick) unsalted butter ½ pound mushrooms, sliced ¼ cup dry white wine 2/3 cup chicken stock or canned low-salt broth (I used Pacific Naturals) 4 tablespoons chilled unsalted butter (½ stick), cut into 4 pieces Salt and pepper Toothpicks Directions: For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of ¼ inch using meat mallet (I didnt have one so I just sat on it). Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Put toothpick in. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish and remove toothpicks. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. For sauce: Meanwhile, melt ¼ cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Cut rolls crosswise into ½-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
  6. This recipe comes to us from “Mtndog” in the Celiac Disease Message Board. Ingredients: 4 large skinless boneless chicken breast halves 6 teaspoons chopped marjoram, divided 2 tablespoons butter, divided 2 tablespoons olive oil, divided 12 ounces assorted wild mushrooms (I used steak cut baby bella), thickly sliced 1 cup sliced shallots (about 5) ¾ dry white wine ½ cup light cream 3 tablespoons dry Marsala Directions: Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Combine wine, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to ½cup, about 5 minutes. Season sauce with salt and pepper. Divide among 4 plates.
×
×
  • Create New...