What is it about Italian food and Love?
My husband and I had a beautiful dinner out on the town for Valentine's and enjoyed a dreamy bottle of Petit Verdot from Tuscany. While sipping the nectar from this amazing grape, we reminisced and walked down memory lane of our time in Florence, Italy. Ahhhhhhh...Italy. Beautiful evening full of laughter, food, wine, and Love.
The next day we got ready for our week. I perused through some foodie inspiration on Pinterest and stumbled on this recipe for Baked Mozzarella Chicken Rolls. Ummm I was smitten. Had to give this a whirl. I followed the recipe but did make some modifications to make it Paleo/Gluten Free. It does have cheese on top so if you are dairy intolerant, use your substitute. Click on the link above for the recipe in it's entirety. See my changes below with the photos.
Enjoy with a side of rocket (Arugula) and cherry tomatoes drenched in juice of one lemon, 2 Tbls olive oil, fresh ground pepper, and sea salt. Toss and serve snuggled up to the chicken dish. Reserve some of the dressing and drizzle next to the chicken. Ka-Pow! The flavors are mouth watering.
Paleo and Gluten Free friendly meal
(Omit Cheese or use cheese substitute if dairy intolerant)
My husband and I had a beautiful dinner out on the town for Valentine's and enjoyed a dreamy bottle of Petit Verdot from Tuscany. While sipping the nectar from this amazing grape, we reminisced and walked down memory lane of our time in Florence, Italy. Ahhhhhhh...Italy. Beautiful evening full of laughter, food, wine, and Love.
The next day we got ready for our week. I perused through some foodie inspiration on Pinterest and stumbled on this recipe for Baked Mozzarella Chicken Rolls. Ummm I was smitten. Had to give this a whirl. I followed the recipe but did make some modifications to make it Paleo/Gluten Free. It does have cheese on top so if you are dairy intolerant, use your substitute. Click on the link above for the recipe in it's entirety. See my changes below with the photos.
Enjoy with a side of rocket (Arugula) and cherry tomatoes drenched in juice of one lemon, 2 Tbls olive oil, fresh ground pepper, and sea salt. Toss and serve snuggled up to the chicken dish. Reserve some of the dressing and drizzle next to the chicken. Ka-Pow! The flavors are mouth watering.
Give the chicken a pound or two as stated in the recipe.
Instead of Ricotta cheese I used Macadamia Nut "Ricotta" from Serious Eats and Nom Nom Paleo.
Instead of bread crumbs I used Almond meal.
Scoop out 1-2 Tbls of mixture.
Roll up chicken, take it for a swim in the egg white, and dredge in the almond meal/parma. Rest in a layer of olive oil in a baking pan.
I used aged sharp cheese of choice. Give it extra pow!
Bake as directed
I used homemade red sauce (thanks Schermer) for the next step.
-One small can tomato paste
-One Tbls Herbes De Provence
-1 tsp Onion powder
-1 tsp Garlic powder
-1 tsp Sea salt
-1 to 2 Tbls honey
-1/4 cup red wine
-1 Tbls olive oil
Bring ingredients to a slow boil while stirring continually. Remove from heat.
Add a dollop to crusted cooked chicken goodness.
Add sharp cheese and some shredded parma. Put back in the oven to melt the cheese.
Dress it up with some fresh chopped basil.
Enjoy!
(Omit Cheese or use cheese substitute if dairy intolerant)
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