1/4 teaspoon pepper
1/3 cup Kraft Parmesan cheese
TOSS potatoes with dressing, salt and pepper.
PLACE in greased 13-by-9-by-2 baking pan. Sprinkle Parmesan cheese on top.
COVER and bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
From grfoodie.com. Serves 6 to 8.
3 tablespoons olive oil
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
6 to 8 pieces of chicken, any kind
3 to 4 gluten-free Italian sausages, halved (optional, but good)
1 medium onion, diced
1 pound mushrooms, sliced
1 clove garlic, minced
1 teaspoon dried rosemary, crushed
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 cup sherry
1/4 cup water
1 8-ounce can tomato sauce
2 to 3 ounces gluten-free sliced black olives
HEAT oil in large skillet over medium-high heat.
MIX cornstarch with salt and pepper. Dredge chicken, sauté until lightly browned. Remove chicken to a baking pan.
TUCK sausage around the chicken.
ADD a little more oil to skillet if needed, then add onion and mushrooms and sauté 5 minutes over medium heat. Add garlic and herbs and cook about 3 minutes. Add remainder of cornstarch, if any, and stir in well.
ADD sherry, water, tomato sauce, and olives and stir together. Pour mixture over chicken.
COVER baking pan and bake at 350 degrees until chicken is done, 40 to 45 minutes.
SERVE over polenta, rice, or gluten-free noodles.
Cumin Chicken with Black Beans
2 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped
3 cups canned black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups cherry tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar
Kosher salt and black pepper
PLACE the chicken between 2 sheets of plastic wrap. Pound with a mallet to 1/2-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
HEAT the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
RETURN the skillet with the pan drippings to medium heat. Add the onion and jalapeno. Cook, stirring, for 1 minute.
ADD beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
TOSS with the scallions, cilantro and vinegar. Season to taste with salt and black pepper. Slice the Slice the chicken and arrange on top of the beans.
Nutritional information: Calories 370; fat 10g; cholesterol 47mg; sodium 738mg; protein 30g; carbohydrate 44g; sugar 6g; fiber 13g; iron 4mg; calcium 89mg