Posted in GAPS, Recipe on February 20, 2014|
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- two uncooked chicken breasts
- 1 egg yolk
- 1/3 cup kefir
- 1/2 tsp garlic powder
- one or two crowns broccoli
- 2 slices GAPS sandwich bread of your choice (I reserve crusts and heels for this)
- 3/4 cup coconut flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 cup bacon fat, butter, or coconut oil for frying
- 1/2 cup chicken broth
- 1 heaping tsp powdered gelatin
- extra salt to taste (if broth is unsalted)
- 8 oz muenster cheese (or any GAPS legal cheese of your choosing), sliced thinly or shredded
Cut the chicken breasts into bite-sized pieces. Mix the egg yolk and kefir well and add garlic powder. Pour the kefir mixture over the chicken and let marinate for several hours or overnight.
Meanwhile, prepare the breading for the chicken pieces by pulsing the bread, coconut flour, salt, garlic powder, paprika, and chili powder in a food processor until the mixture is about the consistency of sand. Set aside.
Cut the broccoli into bite-sized pieces and place in the bottom of an 8″ x 11″ pan. Mix the gelatin (and salt, if desired) into the broth and pour over the broccoli. Set aside.
In a large skillet, melt the fat for frying on medium heat. Meanwhile, coat the chicken pieces with the bread crumb mixture. When the pan is hot, add the chicken pieces and cook until golden brown.
Arrange the cooked chicken pieces over the broccoli and top with muenster cheese. Bake at 350 degrees until cheese is browned and broccoli is cooked (about 30 minutes).
Serves 2 or 3, depending on how hungry you are!
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