Total Time: 30 mins
Servings: 4
Recipe by: Holly Darnell, Get Saucy™ Board of Dietitians
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Ingredients
- 2 boneless, skinless chicken breasts, sliced in half length-wise to create 4 cutlets
- 1 teaspoon sea salt
- 1 cup cassava flour
- ¼ cup arrowroot flour
- 2 cups plantain chips
- 4 teaspoons Italian seasoning *
- 4 teaspoons nutritional yeast
- 1 teaspoon sea salt
- 1 can (13.5 fl oz) full fat coconut milk (free of guar gum)
- 4 cups Get Saucy™ Marinada™ (Tomato-Free Marinara)
- 1 pound Zucchini noodles or gf-noodles of choice
- ¼ cup basil, chiffonade
Instructions
1. Preheat the oven to 400. Line a baking sheet with parchment paper and set aside.
2. Tenderize the chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Place the chicken cutlets between two sheets of parchment paper. Using a rolling pin or the smooth side of a meat mallet, pound the chicken until evenly thin, about ½-inch thick. Remove and pat dry with paper towels. Sprinkle with sea salt.
3. Make the flour coating: In a large shallow bowl, combine the cassava flour and arrowroot flour.
4. Make the plantain “panko” breadcrumbs: Add the plantain chips to a food processor and pulse until they resemble coarse panko-style breadcrumbs (flaky and slightly larger in texture). Transfer to a shallow bowl and mix in the Italian seasoning, nutritional yeast, and sea salt.
5. Prepare the dredging station: Place the coconut milk in a large shallow bowl. Arrange the assembly line with three bowls: flour coating, coconut milk, and plantain breadcrumb mixture.
6. Bread the chicken: Coat each chicken cutlet in the flour mixture, shaking off any excess. Dip into the coconut milk, then press into the plantain breadcrumb mixture until fully coated.
7. Place the breaded cutlets on the prepared baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes, or until the internal temperature reaches 165°F.
8. While the chicken bakes, cook your zucchini noodles or gluten-free pasta according to package directions or until zucchini reaches al dente. Toss with 2-3 cups of marinara sauce.
9. Top each chicken cutlet with ¼ cup marinara sauce and return to the oven for 2–3 minutes to warm through. Serve over noodles and finish with fresh basil.
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Notes:
Look for Italian seasoning without cayenne or red pepper flakes.
