All day I’d planned on fish. In a lemon caper sauce, with sun dried tomatoes. Yummy, right? Well…it helps to take the fish OUT of the freezer BEFORE 5pm. Ooops. Such is the life of a busy (and forgetful) mama!
So, we improvise.
GF/Low Carb Parmesan and almond meal crusted chicken, gluten free garlic dinner rolls, and garden tomatoes with sea salt. Not too shabby for a last minute scramble, eh? Healthy, home cooked and tasty doesn’t have to be hard, or take a long time. This was 30 minutes from start to finish!
For the chicken -
-6 large chicken tenders – Sprouts calls them ‘chicken tenders’, but, they’re BIG, I’d say each one is half a chicken breast – use what works for you – whole breasts, tenders, thighs – just boneless. Place in a ziploc bag
-Add 1/4 cup almond meal, and 1/4 fresh Parmesan cheese. I added a little ground cayenne too, I like a zip of spice. You could salt and pepper, but, keep in mind Parmesan does have a bit of a salty taste.
-Seal bag, squeezing out all air. Using the flat side of a meat hammer pound the chicken thin. Flip the bag several times. This coats the chicken, and pounds the flavor/coating in.
-Heat some olive oil in a large skillet and quickly brown both sides of your chicken. Place on paper towels to blot off some oil.
Garlic dinner rolls -
Original recipe here - http://paleospirit.com/2013/paleo-dinner-rolls/
- 1 cup Tapioca Starch
- ¼ – ⅓ cup Coconut Flour
- 1 tsp Sea Salt
- 2 tsp garlic powder
- ½ cup Warm Water
- ½ cup Light Olive Oil
- 1 Large Egg, whisked
- Butter for tops
Preheat oven to 350 F.
Combine the tapioca starch with the salt, garlic and ¼ cup of the coconut flour in a medium bowl. Mix well.
Pour in the olive oil and warm water and stir until combined. The mixture will be very thick. Add the whisked egg and continue mixing until well combined. Now the dough will be thinner.
If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough. No more than 3 additional tablespoons should be used.
Using a small scoop, make balls of dough and place on a parchment-lined baking pan, about 2 inches apart.
Bake for 20 minutes. If you are making your rolls larger than 1 Tbsp each, bake longer.
About a minute before these come out of the oven I like to add a little sliver of butter to the top of each one. Gives them a nice golden brown top, and keeps them moist.
When the bottoms are lightly brown, but the tops are not, remove from the oven.
Promptly remove from the baking pan and place in a tea towel lined bowl. Serve warm.
Maybe tonight we’ll have that fish…