SMOTHERED CHICKEN

I can't believe it has been a week since my last post. It has been a hectic few days and a crazy time at work, leaving me with not much time for writing; but, I am hoping things calm down quickly so I can get back to my routine of daily posting. So as an olive branch to those I have neglected this past week with my delinquent posts, I offer a delicious gluten-free dinner idea that I like to call SMOTHERED CHICKEN. This fantastic meal can be varied in many ways to cater to your personal favorite flavors and tastes, and is really not very complex, yet is so full of flavor it comes off as a rather gourmet gluten-free dinner.

You will need chicken tenderloins (about 2 or 3 per person) or chicken breasts (generally 1 per person). These can be fresh meat or frozen. I usually use frozen because it is often cheaper and I have more time to decide when exactly I will be cooking it before it spoils. Simply cover cookie sheet with tin foil (not necessary, but it makes clean up so much quicker) spray with cooking spray and place chicken on sheet, preferably so it is not touching. I typically season with salt, garlic, and onion powder. But, feel free to use meat tenderizer, chicken seasoning, or whatever other seasonings you may prefer. Bake on 400 degrees. If fresh tenderloins, bake for about 12 to 15 minutes. If frozen tenderloins, bake for about 20 minutes. If you are using fresh chicken breasts cook for about 25 to 30 minutes. If frozen, bake for about 40 to 45 minutes. You want chicken to be thoroughly done and no longer pink on the inside, but avoid over cooking, or it will become dry. (I usually have to cut a test piece in half to be sure.) While chicken is baking you can prepare the toppings for smothering. And this is where the variation and creativity come into play.

Option 1-In medium frying pan, heat chopped onions, red peppers, green peppers, and mushrooms in light oil, butter, margarine, or cooking spray. Stir frequently and cook on medium-low heat until onions turn brown and mushrooms shrink in size. When chicken is done, you will smother each piece with the cooked vegetables and then sprinkle Monterey Jack cheese on top. Place under broiler until cheese bubbles. Serve with oven baked potatoes, side of green salad, and corn.

Option 2-In the same manner, heat chopped yellow squash, zucchini, Roma tomatoes, and red onions. Place by the spoonful on baked chicken and then sprinkle with Parmesan cheese or Mozzarella. Place under broiler until cheese is browned. Serve with roasted red potatoes (chopped into small chunks, drizzled with butter, seasoned with garlic, parsley, onion powder, and salt, and baked in the over for about 45 minutes, while chicken cooks), and with a delicious spinach salad and vinaigrette.

Option 3-In a frying pan, heat diced green chilies, onions, green peppers, jalapenos (optional). Scoop cooked vegetables onto baked chicken, sprinkle Pepper Jack cheese on top, and then broil until cheese melts and bubbles. After cheese is melted, top with tomatoes or fresh salsa. Serve with a rice dish and black beans.

Option 4-Dice pepperoni and/or cooked Italian sausage. Chop olives and mushrooms (whatever you prefer). Remove baked chicken from the oven. Pour about an 1/8 cup of garlic herb spaghetti sauce (double check it is gluten-free), over each piece of chicken. Top with shredded Mozzarella cheese, chopped meat, and produce, followed by a sprinkle of Parmesan cheese on top. Broil. Serve with Caesar Salad and gluten-free garlic bread (I just buy white rice or brown rice flour bread, cover with spray butter, add garlic and parsley, broil for about 2 to 3 minutes or until golden brown).

Option 5-While chicken is cooking, fry up some bacon (use turkey bacon for a healthier option). Chop and cook mushrooms and onions. Then, when chicken is baked, remove from oven and pour honey flavored BBQ sauce (make sure it is gluten-free) on each piece of chicken. Then put on the mushrooms and onions, followed by a slice of Swiss or Monterey Jack cheese over each piece. Top with crumbled bacon, and broil until cheese is melted. (Do not wait until cheese bubbles or bacon may get overcooked.) Serve with homemade french fries and a salad made of mixed greens or romaine lettuce.

Option 6-Now for those who really want SMOTHERED chicken this is the option I recommend... a definite crowd pleaser. While chicken is baking, cook bacon, then set it aside. Over medium-low heat, cook chopped onions, mushrooms, green peppers, red peppers, yellow peppers, and diced green chilies in spray butter or equivalent. When seasoned chicken is done, top generously with browned vegetables, followed by a slice of your choice of cheese. I recommend Monterey Jack or Colby Jack. Then cover chicken with bacon(one piece can usually be broken in half, and placed side by side to cover one chicken breast). Put under broiler until cheese melts. When it is removed from oven, sprinkle with chopped fresh tomatoes and avocados (optional). This goes excellent with delicious garlic mashed potatoes and steamed asparagus.

These several options can easily be modified to fit your personal palate by varying the vegetables, cheeses, and sauces. You can try Munster, Feta, or Sharp, etc, or you can even eliminate the cheese for a healthier option or to accommodate lactose intolerance. It will still turn out great. So be creative and experiment with some great flavor options! Smothered chicken is a terrific gluten-free dinner that requires no specialty items or substitutions and will easily be enjoyed by those of us who don't eat gluten and those who do. So do a little baking and then enjoy the amazing rewards of your labor and just let me know any questions or needed clarification.