Last week was my first week of being gluten-free and I went into it feeling good about this decision. I would learn to cook with these new restrictions and enjoy my meals! I searched through my two gluten-free recipe books I had on hand and chose a few recipes that sounded good and easy enough to try. The first one: Pecan Encrusted Chicken.
I bought the ingredients I needed and set to work as soon as I arrived home from work. Dan is determined to support me through this process and he was a big help in the kitchen for this first gluten-free cooking adventure.
We got the recipe from the book Wheat Belly but I can't send you to their website for the recipe since I couldn't find it online anywhere. So I will type it up for you here but just be aware that it is not my recipe, full credit goes to Dr. William Davis.
Makes 2 servings
2 four-ounce chicken breasts, boneless, skin removed
1 large egg
1/4 cup coconut milk or dairy milk
1/2 cup ground pecans (can be purchased pre-ground)
3 tablespoons grated Parmesan cheese
2 teaspoons onion powder
1 teaspoon dried oregano
Fine sea salt and ground black pepper
Preheat oven to 350 degrees F. Bake chicken until cooked through, about 30 minutes. Lightly beat the egg with a fork in a shallow bowl. Beat in the milk. Stir together the ground pecans, Parmesan, onion powder, oregano, and salt and pepper to taste.
Roll the chicken in the egg, then in the pecan mixture. Place on a microwavable plate and microwave on high power for 2 minutes. Serve hot with dipping sauce of your choice.
It wasn't overly complicated but it was slightly time consuming. Especially waiting for everything to cook. First, I cut my chicken into strips and then I rubbed olive oil, salt, pepper, parsley, sage, rosemary and thyme over them. I thought it would help to give them some flavour while cooking. Then I stuck them in the oven to cook and set to work prepping the veggies and roasted potatoes.
Once the chicken was cooked, I dipped the strips into my egg and milk mixture and then rolled them around in the pecan mixture. I did double both the pecan and egg mixtures because we had more chicken than the recipe called for. I used all the pecans but had to throw out a significant amount of the egg and milk. So if you are planning on doubling it, don't bother doubling the egg mixture.
This was definitely the most tedious part of the meal. Especially since the pecans didn't really want to stick all that well to the cooked chicken. I think that next time I will try a different recipe that I have that gets you to do the pecan coating before cooking the chicken.
Once all the chicken pieces were coated in pecans, I put them on a cookie sheet and back into the oven for 5 minutes or so. The recipe said to microwave them but since my oven was already on cooking the potatoes, I figured it would give them a more crispy feel.
I served these chicken strips with broccoli, carrots and roasted red potatoes. I also made a honey dijon dipping sauce. All you do is mix equal parts of Dijon mustard and honey to make your desired amount. This recipe turned out great and it was delicious! I even got to enjoy leftovers of it, twice.