Hi everyone!
Did you know that May is Celiac Disease Awareness Month? I didn’t! In case you aren’t familiar, Celiac disease is a condition that damages the small intestine and prevents it from absorbing nutrients. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye and sometimes oats. It’s estimated that 1 in 133 Americans have the disease, and 83% of those with the disease are undiagnosed or misdiagnosed.
If you suspect that you may have Celiac disease, take this symptom quiz. If you are having symptoms such as bloating, gas, abdominal pain, diarrhea or constipation, itchy skin, joint pain, weight loss, fatigue, irritability or behavior changes, or missed menstrual periods, get checked with your doctor. It’s a simple blood test!
I am a member of The Recipe Redux, and this month we were approached with a recipe contest, partnered with Dare Foods, makers of the new line of Breton Gluten Free Crackers.
I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.
We were challenged to: “create tempting gluten-free recipes from quick and easy party bites to light family meals using Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic crackers for a chance to win prizes totaling $2,500 worth of AMEX gift cards!“
I tasted both samples, and the herb and garlic was by FAR my favorite! It was SO good. The crackers totally don’t taste gluten free. I’ve tried other brands of GF crackers, and they’re usually hard and stale tasting. These were light and crispy, with an almost buttery taste. They just melted in my mouth.
I decided to re-create the classic chicken parmesan, except I used these herb and garlic crackers to replace breadcrumbs and I made a roasted red pepper sauce instead of marinara, to switch things up. The crackers easily crushed into crumbs and had no problem sticking to the meat.
The roasted butternut squash was a tasty accompaniment to the chicken, and I ladled the red pepper sauce over it all.
Here’s how to make it!
- 1 butternut squash, diced
- olive oil, to drizzle
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 2 red bell peppers
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/3 cup chicken broth, low-sodium
- 1/4 cup heavy cream
- 1 chicken breast, sliced lengthwise in half
- 2 tbsp olive oil
- 1/2 box of Breton Gluten Free Herb and Garlic crackers, crushed
- 1 egg, beaten
- 1/2 cup of rice flour
- Dash of parmesan cheese (optional).
- Preheat the oven to 400 degrees. Cut the bell peppers in half, remove the seeds and place on a baking tray lightly coated with cooking spray. Roast the peppers for 20 minutes.
- Peel and dice your butternut squash and place onto another baking tray. Drizzle the squash lightly with olive oil and season with salt, pepper and garlic powder. When the peppers are done roasting, place the squash into the oven and roast for 25 minutes.
- When the peppers are done roasting, place them into a food processor and pulse until smooth.
- Heat a large skillet over medium heat and add the olive oil. Then, add in the garlic, chili flakes and pureed red peppers. Stir to combine and then add in the chicken broth. Heat through and keep on low heat while you cook the chicken.
- In another skillet, heat the olive oil.
- Set up three bowls: the beaten eggs, flour, and the Breton cracker crumbs. Dunk the chicken into the egg, then the flour, back into the egg, and then finally into the Breton cracker crumbs.
- Place the chicken into the skillet with the olive oil and cook until brown and crispy on the outside and 165 degrees on the inside.
- Add the heavy cream to the red pepper sauce and stir to combine.
- Serve the chicken and roasted butternut squash with a big ladle of sauce and a dash of parmesan cheese.
Check out more gluten-free recipes made with Breton crackers:
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!