Monthly Archives: March 2024

Chicken Francese

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INGREDIENTS

  • 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
  • salt and black pepper
  • garlic powder
  • 1 cup gluten-free flour
  • 2 eggs
  • olive oil
  • 4 Tablespoon butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 1/4 cup white wine (Pinot Grigio), (see Note 1)
  • 2 Tablespoon lemon juice
  • fresh parsley, chopped

INSTRUCTIONS

  • Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
  • Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
  • Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
  • Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

NOTES

Note 1: If you want to omit the wine, you can substitute it with chicken stock. 

Oven Baked Boneless Pork Chops

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Ingredients

  • 4 boneless pork chops at least 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon yellow mustard (I used Honey Mustard)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes).
  • Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don’t want to flatten them much, you mainly want to tenderize them – 4-5 gentle smacks will do).
  • Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops.
  • Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned. (Leave chops on middle rack if using parchment. Do NOT put chops close under broiler, unless using aluminum foil or removing parchment first! If broiler runs hotter than your parchment manufacturer allows, remove parchment paper first! If broiler is a small separate compartment, remove parchment paper before placing pork chops there.)
  • Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F. Do not skip rest!

Notes

  • Pork chops: I want to stress that your pork chops should be at LEAST 1 inch thick. At least. 1 ¼ inches is even better. If you can only get thin cut chops at the store, consider buying a 2 pound pork loin and cut it into 4 chops yourself (that’s what I mostly do, a 2 pound loin gives me 4 nice and thick chops).
  • Brown sugar: I use light brown sugar. If you only have white sugar on hand, that’s fine to use, though you may want to reduce the amount to ½ tablespoon.
  • Mustard: I used a mild, smooth, yellow mustard. If mustard is absolutely not your thing, consider using mayonnaise instead – it works very well, too.
  • Baking time: I suggest a slightly shorter baking time, because with pork chops it’s better to check early vs too late. Don’t broil them until they reach an internal temperature of 140°F, which can take a couple of minutes longer than the recipe indicates. My pork chops were slightly over 1 inch thick and they baked in 14 minutes.
  • Broiler/foil: Please DO NOT put the chops too close under your broiler! If your broiler runs hot, you must remove the parchment paper first OR use aluminum foil instead of parchment for safe broiling.

Baked Chicken Taquitos

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  • 3 ounces cream cheese, softened
  • 1/4 cup salsa (red or green)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced
  • 3 tablespoons chopped cilantro or parsley
  • 2 small scallions, diced
  • 2 cups shredded cooked chicken
  • 1 cup pepperjack cheese
  • 12 6-inch flour tortillas (see note below for corn tortillas)
  • cooking spray
  • kosher salt

Instructions

  • Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
  • Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
  • Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
  • Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
  • Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
  • Bake for 15-20 minutes or until crisp and golden.
  • Serve with salsa, sour cream, or guacamole.

Notes

Using corn tortillas: You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary). Or make homemade corn tortillas! Since they’re typically smaller than the flour tortillas, you might need more of them. And they tend to cook up faster, so keep an eye on them in the oven.