Pollo (PoYO) in Español is chicken. And I love that there are 10000s of recipes for chicken and you really can't screw it up. My husband loves chicken parm and I was nervous to figure out how to make it. Recipes can be intimidating like those intense work out classes you think you can never do, but once you are done it didn't seem that bad at all. So I dare you to make this simple recipe, because its DELISH!!
Ingredients: (makes 2)
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Prep the chicken:
Place knife at one end of the chicken breast, cut into the middle of the chicken breast and slice from one end to the other (almost all the way through, but not quite). Open up the chicken breast and season both sides. Spread the tomato paste on the lower half of each chicken and sprinkle pepper flakes (if you want spice). Spread the ricotta on top of the tomato paste. Place mozzarella on top of the tomato paste. Close the chicken (you can close with a toothpick if you want). But make sure the chicken is "stuffed".
Place the chicken on the baking sheet and pour the marinara sauce over the chicken. Scatter kale around the chicken and sprinkle everything on the sheet with parmesan.
Bake for 25-30 minutes. Until the chicken is cooked through.
One of my FAVORITE dinner sides is Brazilian cheese bread. It's gluten free and highly addicting. I use a brand found at WholeFoods called Brazi Bites.
Whenever my husband has his brother or friends over for dinner, this is my go-to. It is as delicious as it sounds. Growing up around Asia, specifically Singapore I developed a love for the food (how can you not in Singapore??) The hawker food stalls are beyond delicious! Even Michelin just awarded one and it is now the cheapest Michelin Star "restaurant" in the world. When I found out I was Celiac, I was devastated about not being able to eat a lot of Asian food. It has been quite the difficult scenario. So I figured I might as well make my own version at home.
Honey Sriracha Sauce:
Cut the chicken into 1-inch pieces and mix the ginger, garlic, soy sauce, sugar and sake together in a bowl. Add the chicken and mix together. Marinate in the fridge for up to an hour.
Mix the sauce together with honey, sriracha, rice vinegar and seasame oil.
Heat a large saucepan or pot with an inch of vegetable oil. Coat the chicken with potato starch and set on a plate. Work in small pieces. (Cooking with oil can be tricky, so be careful putting the chicken in the oil.) Fry until the chicken is golden brown. Remove and place chicken on a papertowel.
When all the chicken is fried, mix half the sauce together with the chicken in a bowl. Then mix the rest of the sauce together.
Top with seasame seeds with a side of steamed rice.
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree