Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you’ve been in the kitchen all day! This makes a perfect meal for those busy weeknights…just serve with a fresh salad or steamed veggie and you’re good-to-go 🙂

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and patted dry)
  • 1 Large Egg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder (Divided)
  • 1 Cup Gluten Free Bread Crumbs (I use the Italian-flavored kind)
  • 2 teaspoons Parsley, chopped (Divided)
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/2-1 lb. Fresh Mushrooms (I used 1/2 lb. in this recipe, but the more the merrier!)
  • 4 Tablespoons Butter, melted (1/2 stick)
  • 1 Tablespoon Lemon Juice (Fresh or bottled)
  1. Preheat oven to 375 degrees and gather the ingredients.
  2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
  3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
  4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
  5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
  6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
  7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
  8. Bake, uncovered for 40-45 minutes.
  9. Enjoy with a fresh salad or favorite steamed veggie!
Main Dish



Paprika Chicken ~ Gluten Free

Juicy & Tender Paprika Chicken ~ Gluten-Free

This is one of my all-time favorites for dinner guests, since it’s a tried and true no-fail recipe for Savory Chicken at its BEST! Butter, lemon, cheese and spices combined with a unique way of baking the chicken breasts ensures tender, delicious chicken every time! Your guests will beg for the recipe :).

  • 4 Boneless, Skinless Chicken Breasts

Marinade

  • 1/4 Cup Canola Oil
  • 1/4 Cup lemon juice (Fresh or Bottled)
  • 1/4 Cup Grated Parmesan Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Oregano
  • 1/2 teaspoon Pepper

Flour Mixture

  • 1 Cup All-Purpose Gluten-Free Flour (I use Bob’s Red Mill 1-to-1 GF Flour; You can substitute regular Multi-Purpose Flour)
  • 4 teaspoons Paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 teaspoons Grated Parmesan Cheese
  • 1/2 Cup Butter (For browning the chicken)
  • 4-8 Sheets Heavy-Duty Aluminum Foil (If using regular foil, use 2 sheets per breast (insulates and keeps from burning))
  • Non-Stick Cooking Spray (I use Pam Coconut Spray)
  1. Gather the Ingredients

Making the Marinade

  1. In a medium-size bowl, combine the oil, lemon juice, the 1/4 cup Grated Parmesan, 1 teaspoon salt, Oregano and 1/2 teaspoon pepper. Mix well.
  2. Pour the marinade over the chicken breasts in a baking dish. Poke the chicken with a fork to allow the marinade to penetrate. Flip the chicken over a couple of times in the marinade to thoroughly coat. Cover and refrigerate for at least 2 hours.

Making the Flour Mixture

  1. In a large bowl, combine the flour, paprika, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons Grated Parmesan Cheese. Mix well.

Browning the Chicken

  1. When ready to cook, preheat oven to 375 degrees.
  2. Meanwhile, melt the butter in a large skillet over medium-low heat.
  3. Roll each chicken breast in the flour mixture, coating well.
  4. Place each chicken breast in the melted butter and cook over medium-low heat for about 2 1/2-3 minutes per side – enough to lightly brown.

Making the Cooking Packets

  1. I set up a work station for this step:
    a. Tear off 8 sheets of aluminum foil (enough for 2 per breast – double thickness), making them long enough to fold around the chicken breasts (about 18″). Place this stack beside the skillet.
    b. Place a baking sheet on the other side of the stack of aluminum foil sheets.
  2. Spray the foil with non-stick cooking spray, then transfer a chicken breast to the center of the foil. Join the long ends of the foil together and roll down (*but not all the way) to seal. Crimp the short ends up to ensure a tight seal.
    *Note: You don’t want to wrap the breasts up really tight, instead you want to leave a little space/pocket above the chicken for steaming
  3. Repeat with the remaining chicken breasts. Place all four on the baking sheet.
  4. Bake on the middle rack for 28-35 minutes.

  5. Scrape any leftovers from the sides of the packets onto the top of each chicken breast…oh so yummy! Enjoy with a nice fresh salad 🙂

Main Dish



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!



Easy Italian Baked Chicken

Easy Italian Baked Chicken

This Chicken recipe is one of those go-to recipes in our house. Using only 5 ingredients, it’s not only easy to prepare, tender and juicy, but delicious! I often prepare this the night before and let the chicken really marinate in the Italian Dressing…Perfect for those busy weeknight dinners… Enjoy!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed & dried)
  • 1 Packet Italian Salad Dressing Mix (I used “Good Seasons”)
  • 1/4 Cup Vinegar
  • 1/2 Cup Vegetable Oil (I used “Wesson” Canola Oil)
  • 3 Tablespoons Water
  1. Gather the ingredients.

Make the Italian Dressing

  1. Using a Cruet or a container with a tight fitting lid, like a mason jar, combine the Vinegar, Oil, Water and the Italian Salad Dressing packet. Mix well.

Putting it Together

  1. Place the Chicken Breasts in a large Ziploc baggie and pour about 1/2 of the Italian Dressing into the baggie. Seal tightly and rotate around to coat the chicken thoroughly with the dressing. Place baggie in a baking dish and refrigerate for at least 1 hour.

Baking

  1. Preheat oven to 400 degrees.
  2. Take the baggie of marinating chicken out of the refrigerator and dump its contents into the baking dish.
  3. Spread the chicken out evenly in the dish to ensure even baking.
  4. Bake for 21-25 minutes (times will vary with different ovens) or until inside temperature of chicken measures 165 degrees. I cut my breasts in half at about the 20 minute mark to ensure that they are cooked thoroughly.
  5. Serve with your favorite side dish and a fresh veggie…yummy!

With Chicken Breasts being so enormous these days, I serve 1/2 breast per person. So, even though this recipe states that it makes 3-4 servings, it actually makes 6-8 servings.

Main Dish
Italian