What says comfort meal more than a meal that includes gluten free chicken parmensan and spinach and cheese ravioli? Well, it screams it for carb junkies like me!
My hubby is a fan of chicken parmesan, so I decided to go all out one night: gluten free ravioli with homemade tomato sauce (which I will write about another day, it's so amazing and easy to make it truly deserves its own post), chicken parmesan, and a nice spinach salad.
The chicken is really easy to make. First, preheat your oven to 375F. Trim the yucky bits off the chicken, and cut the breasts in half (this is rich so you'll probably only want half). Then prepare your 'dipping stations':
- White rice flour (or any GF flour you have really)
- One egg, mixed
- 2-3 tbsp GF breadcrumbs (I used Kinnikinnick), 2-3 tbsp grated Parmesan, 1 tsp parsley, and a bit of tumeric just because it's good for you. It should be evenly mixed.
Then all you do is coat the chicken in flour, dip into the egg, then throuoghly coat with the breading/cheese mixture. I cooked mine in a la creuset pan, but any oven proof pan will do. 10 minutes on each side should do it (always cut in to check). For the last two minutes, top with tomato sauce and a sprinkling of parmesan until the cheese is melted.
Conte's Pasta (Product Review):
I've enjoyed Conte's Pasta several times since finding it first at G-Free NYC, and subsequently buying at Westerly. I always have their spinach and cheese ravioli - I haven't tried any other of their products, but am a massive fan of this one.
When I went gluten free I sorely missed stuffed pasta. Sure, I make gnocchi for myself and I do enjoy that, but I've never ventured to make ravioli or tortellini or anything like that, so I was really excited when I found Conte's. If you haven't tried it yet I definitely recommend their ravioli.