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During the month of February I will be featuring some of my recipes that have recently been on the menu for right sidebar of my blog. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
4 boneless skinless chicken breast halves
Gluten-free flour mix
1 c. buttermilk (may sub 1 c. milk alternative + 1 Tbsp cider vinegar)
Canola or peanut oil
Cooking Directions: Cut chicken into strips and soak in salted water overnight. Drain chicken and pat dry. Whisk egg into buttermilk. Put flour mix in a shallow pan and sprinkle with a few dashes each of salt, black pepper &; paprika. Dip chicken into buttermilk mixture and then coat with flour. Set aside on a paper towel. Once all chicken has been coated, recoat the chicken with additional flour. Heat oil over medium heat in a large deep skillet. Drop a bit of flour in oil to test if the oil is hot enough – it should sizzle as soon as it hits the oil. Fry chicken pieces until a light golden brown, only flip once. Do not crowd. Place chicken on paper towels to drain when they are done. Coating will darken once the chicken is out of the oil.
8 oz. medium cheddar cheese, grated
2 oz. cream cheese (optional, but suggested)
grated white or yellow onion (optional, but suggested)
3/8 – 1/4 c. mayonnaise or Vegannaise
2 oz. jar of pimentos
dash of red pepper (optional)
salt, to taste
pepper, to taste
Gluten-Free sandwich bread
Filling: Grate the cheddar cheese on the fine side of your grater. If you have time, set the cheese out on the counter for a few minutes before you grate it. The closer the cheese is to room temperature the better it will combine with the other ingredients. Cut the cream cheese into small cubes and add it to the cheddar cheese. The cubing will make it easier to combine. Cut a white or yellow onion in half and peel one half. Run the cut side of the peeled half over the coarse side of your grater 10-20 times. (Hold the grater over the mixing bowl because there will be some onion juice). If you don’t like onions, you can omit this step. Add the remaining ingredients: mayonnaise, pimentos (including the liquid), red pepper, salt and pepper. Stir ingredients until well combined and until there are no visible chunks of cream cheese.
Heat a skillet over medium heat. Spread a thin layer of butter on one side of your bread slices. Put the bread butter side down into the skillet and cook until the bread begins to brown. Once the bread is browned, remove it from the skillet. Spread a thick layer of pimento cheese on the bread. Top with lettuce and another slice of bread.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click right sidebar of my blog.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!