CHICKEN IN CREAMY TOMATO CHEESE SAUCE

CHICKEN IN CREAMY TOMATO CHEESE SAUCE

Chicken swimming in an incredibly rich, creamy and tasty tomato cheese sauce.  I served it alongside roasted broccoli, fried tomato and Faux Brown Rice and Beans for a most satisfying meal.  I'll share the brown "rice" recipe in the next post.  Cauli-rice is rather unsubstantial compared to real rice and that's the problem.  People can still feel deprived using it as a substitute.  However, when you add something like black beans or cooked quinoa or even some wild rice to the caul-rice, now you have a dish that is really much more substantial-tasting and thus more satisfying.  

Creamy Tomato Cheese Sauce:

1 small onion, finely chopped

1 tbsp oil (15 mL)

2 cloves garlic, finely minced

³/₄  cup Chicken Stock (175 mL)

³/₄  cup heavy cream (175 mL)

1 cup shredded Monterey Jack (250 mL)

  cheese

¹/₄  cup Parmesan cheese (60 mL)

2 tbsp tomato paste (30 mL)

2 tsp dried parsley (10 mL)

¹/₄  tsp black pepper (1 mL)

Chicken:

4 large boneless chicken breasts

¹/₄  cup Gluten-Free Bake Mix (60 mL) OR 
  combine 2 tbsp coconut flour and 2 tbsp almond flour

¹/₂  tsp seasoning salt (3 mL)

2 tbsp olive oil (30 mL)

¹/₂  cup Chicken Stock (125 mL)

1 tsp cornstarch (5 mL)

Creamy Tomato Cheese Sauce:  In large frying pan, sauté onion in olive oil over medium heat until turning brown.  Add garlic and stir-fry 2 minutes longer.  Stir in Chicken Stock, cream, Monterey Jack cheese, Parmesan cheese, tomato paste, parsley and pepper.  Cook until hot and cheeses have melted.  Set aside.

Chicken:  Rinse chicken breasts and cut into large chunks. In small bowl, combine Gluten-Free Bake Mix and seasoning salt. In large bowl, place chicken chunks and toss with dry ingredients.

In large nonstick, frying pan, fry chicken in 2 tbsp olive oil (30 mL) over medium heat 3 minutes.  Turn chicken pieces over and fry another 3 minutes.  Add Chicken Stock.  Cover and cook another 4 minutes.  Remove chicken pieces with slotted spoon and place in Creamy Tomato Cheese Sauce.  Stir cornstarch into ¹/₂  cup (125 mL) of the liquid from cooking the chicken and add to the pan with the chicken and sauce. Cook another 2 minutes until heated through and sauce has thickened.  Serve with Faux Brown Rice and Beans.

Yield:  4 to 6 servings

1 serving

558.4/372.3 calories

41.7/27.8 g protein

39.7/26.5 g fat

6.9/4.5 g carbs