Golden Plat­ter Chicken! SEMI-HOME­MADE Learn more about golden plat­ter www.gold­en­plat­ter.com

DE­LIGHT­G­LUTEN­FREE.COM

Delight Gluten Free - - Indulge - BY VANESSA WEIS­BROD, EX­EC­U­TIVE ED­I­TOR PHO­TOG­RA­PHY BY JAN­ICE CUEVAS, FOOD & PHOTO ED­I­TOR

Golden Plat­ter,

a fam­ily-run busi­ness for three gen­er­a­tions, un­der­stands that mak­ing healthy choices is a pri­or­ity for ev­ery fam­ily. With their new line of gluten-free breaded chicken, which are fully cooked and 100% breast meat, Golden Plat­ter is ex­tend­ing their prod­ucts to new fam­i­lies—those with celiac dis­ease, gluten al­ler­gies, and gluten in­tol­er­ances. The chicken is juicy and fla­vor­ful and quick and easy to make. De­light pulled to­gether a fun and tasty menu fea­tur­ing Golden Plat­ter chicken that we think you will love. We guar­an­tee you’ll want to run to the store and keep this gluten-free chicken fully stocked in your freezer! Happy cook­ing. YIELD: 6 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 50 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE

6 Golden Plat­ter Chicken Pat­ties 1 (12 ounce) pack­age gluten-free ro­tini pasta 1 medium egg­plant, ends trimmed and sliced into ½-inch thick rounds 1 zuc­chini, ends trimmed and sliced into ½-inch thick slices 1 (45 ounce) jar mari­nara sauce, di­vided 2 cups grated moz­zarella cheese, di­vided 1 cup grated Parme­san cheese JAN­UARY - FE­BRU­ARY 2016 1. Pre­heat oven to 425 de­grees F. Line a bak­ing sheet with parch­ment pa­per and ar­range chicken pat­ties in a sin­gle layer on the tray. Bake for 10 to 12 min­utes, turn­ing half­way through the heat­ing time. Cool slightly and then cut the pat­ties in half. Do not eat the chicken, it is not fully cooked at this point.

2. Cook the gluten-free ro­tini pasta ac­cord­ing to pack­age in­struc­tions. Drain and set aside.

3. Re­duce oven tem­per­a­ture to 350 de­grees F. Spray a 9x13-inch bak­ing dish with non­stick spray. Pour the cooked pasta into the bot­tom of the pan. Driz­zle 1 cup of mari­nara sauce over the top of the pasta.

4. Ar­range the egg­plant and zuc­chini pieces over the top of the pasta and driz­zle with 1 cup of mari­nara sauce. Sprin­kle ½ cup of the grated moz­zarella over the top.

5. Ar­range the chicken pat­tie halves over the top of the veg­eta­bles and pour re­main­ing sauce over the top. Sprin­kle re­main­ing moz­zarella and Parme­san cheeses over the top. Bake for 20 to 25 min­utes un­til golden brown and bub­bly.

NU­TRI­TION PER SERV­ING: CALO­RIES: 698, FAT: 29G, SAT­U­RATED FAT: 9G, SODIUM: 1740MG, CAR­BO­HY­DRATES: 75G, FIBER: 12G, SUG­ARS: 14G, PRO­TEIN: 38G

8 Golden Plat­ter Gluten-free Chicken Ten­ders 2 ta­ble­spoons olive oil ½ cup finely diced sweet yel­low onion 1 ta­ble­spoon minced gar­lic 3 cups shred­ded cab­bage ½ cup grated car­rots 3 ta­ble­spoons fish sauce 3 ta­ble­spoons gluten-free soy sauce 1 tea­spoon sugar 1 tea­spoon salt Warm wa­ter 8 rice pa­per wrap­pers Veg­etable oil for fry­ing Sweet red chili sauce, op­tional for gar­nish

1. Pre­heat oven to 425 de­grees F. Line a bak­ing sheet with parch­ment pa­per and ar­range chicken ten­ders in a sin­gle layer on the tray. Bake for 10 to 12 min­utes, turn­ing half­way through heat­ing time. Cool slightly and then cut the ten­ders into very small pieces.

2. In a large skil­let, heat olive oil over medium heat. Add in the onions and cook, stir­ring fre­quently, un­til soft and translu­cent, about 5 min­utes. Add in the minced gar­lic and cook, stir­ring un­til fra­grant, about 1 minute.

3. Add in the pre­pared chicken, cab­bage, car­rots, fish sauce, soy sauce, sugar and salt and cook, stir­ring fre­quently, for 2 to 3 min­utes, un­til most of the liq­uid is ab­sorbed. Re­move from heat.

4. Fill a large bowl with warm wa­ter. Place one rice pa­per wrap­per into the wa­ter for 5 sec­onds, just to get it wet and soft­ened slightly. Fill the wrap­per with 2 ta­ble­spoons of the fill­ing. Roll up, tuck­ing in the ends and set aside un­til ready to fry. Re­peat with re­main­ing rice pa­per wrap­pers and fill­ing.

5. Pour about 1 inch of veg­etable oil into a fry­ing pan and heat over medium-high heat un­til you see small bub­bles form­ing in the bot­tom of the oil. Fry each spring roll un­til lightly browned and crispy. Dry on pa­per tow­els and serve with sweet red chili sauce.

NU­TRI­TION PER SERV­ING: CALO­RIES: 192, FAT: 9G, SAT­U­RATED FAT: 1G, SODIUM: 1465MG, CAR­BO­HY­DRATES: 18G, FIBER: 1G, SUG­ARS: 2G, PRO­TEIN: 9G

JAN­UARY - FE­BRU­ARY 2016

8 Golden Plat­ter Gluten-free Chicken Ten­ders 1 ta­ble­spoon olive oil 1 cup finely diced sweet yel­low onion 1 ta­ble­spoon finely minced gar­lic ½ cup chopped fresh cilantro ½ cup chopped scal­lions ½ cup chopped wa­ter chest­nuts 2 ta­ble­spoons fish sauce 2 ta­ble­spoons gluten-free soy sauce, plus ex­tra for serv­ing ½ tea­spoon chili flakes 1 tea­spoon salt 12 large ice­berg let­tuce leaves

1. Pre­heat oven to 425 de­grees F. Line a bak­ing sheet with parch­ment pa­per and place chicken ten­ders in the sin­gle layer on the sheet. Bake for 12 to 14 min­utes, turn­ing the ten­ders half­way through heat­ing time. Cool slightly and chop into small bite-sized pieces.

2. In a large wok or skil­let, heat the olive oil over medium-high heat. Add in the onions and cook, stir­ring fre­quently for 5 to 7 min­utes, un­til soft and translu­cent. Add in the gar­lic and cook 1 ad­di­tional minute. Add in the cilantro, scal­lions, wa­ter chest­nuts, fish sauce, gluten-free soy sauce and chili flakes and cook, stir­ring con­stantly, for 2 to 3 min­utes. Add in the salt and stir un­til well com­bined. Add in the pre­pared chicken and toss un­til well com­bined.

3. Us­ing the let­tuce leaves as cups, fill each with a heap­ing por­tion of the fill­ing mix­ture. Serve with ad­di­tional soy sauce for dip­ping, if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 196, FAT: 10G, SAT­U­RATED FAT: 2G, SODIUM: 1460MG, CAR­BO­HY­DRATES: 16G, FIBER: 1G, SUG­ARS: 2G, PRO­TEIN: 10G

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