Friday, October 18, 2013

Gluten/Wheat Free Chicken and Dressing

I love chicken and stuffing bake.  But here's my problem....I'm allergic to wheat/gluten.  So thought I would have to give up this yummy treat.  Well, as always, my brain started working in overdrive to rewrite this classic and make it gluten free.  So here is my version of Gluten Free Stove Top stuffing....oh yeah and it's healthy!!!


About a pound of chicken tenderloins.  (I think I almost used 2 pounds)...extra is not a big deal.
4 whole organic carrots (more if you like carrots like I do)
1/2 pound of fresh beans (pre-strung)
8 slices of Ener-G brown rice or white rice bread
olive oil or coconut oil
2 tsp ground thyme
sea salt and pepper to taste

First I put my chicken tenderloins in a skillet and added water to cover.  Add a swirl around the pan of olive oil to this water.  1 tsp of ground thyme and a few pinches of sea salt.  Allow the chicken to simmer in the soon to be broth until it is cooked.

While this is cooking, chop up your carrots, green beans and cube your slices of Ener-G bread.  In a separate skillet start sauteeing these in 3 TBS of olive oil.  Remember this bread soaks up oil.  But it will crisp like a crouton and be super yummy.  Seems like a lot of oil, but you also need it there for the veggies.
 When the chicken is done, cut it into small pieces.  Strain the broth in the skillet of any "protein".    Add the chicken back to the broth.
Transfer the veggie/bread mix into the pan with the chicken.  Allow the bread to soak up all the broth.  Cover and cook for about 5 more minutes until all the broth has been absorbed and your bread is moist like "cooked" all day stuffing.  If it isn't, add just a touch of water and cover again.

My hubby is NOT a huge fan of gluten free bread, but he really enjoyed this.  Super simple and the flavors were awesome.

Warning though, be careful while sauteeing the bread.  I walked away and a few of my cubes got a little more toasty than I wanted.  It was still yummy, but not as pretty.

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