Monday, March 3, 2014

Gluten Free Grain Free Jack Chicken Sandwich

Gluten Free Grain Free Jack Chicken Sandwich
Makes 4 sandwiches
Recipe by: Christi Silbaugh

For sandwich bread:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 cup Parmesan cheese
2 eggs, beaten
2 tsp dried oregano
1 tsp crushed garlic
1/2 tsp garlic salt
olive oil

For Sandwich Filling:
1 onion
1 red pepper
3 garlic cloves, minced
1 boneless skinless chicken breast, or 6 tenders
1 tsp italian seasoning
salt and pepper to taste
1 cup shredded jack cheese
For Greek Ranch:
1/2 cup plain greek yogurt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp parsley
1/4 tsp dill

Start out by making your healthy gluten-free, grain-free bread.
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
Prepare your baking stones, you will need 2, by topping with parchment paper.
In a medium bowl, stir together  cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands or spatula, pat out into sandwich bread shape
Bake at 450 degrees for 15 minutes. Remove from oven.
Now it is time to stir together your greek yogurt and spices to make a healthy creamy yummy ranch spread for your sandwich. Simply add yogurt and spices to a small bowl and stir. 

Next cook up your chicken. 
Add a tablespoon of olive oil to a skillet. Salt and pepper your chicken and sprinkle with Italian seasoning. Cook over medium high heat until done. For me it was 5 minutes on the first side and 3 minutes on the other side. Set aside and chop up your red pepper and onion.
Mince your garlic. Add oil, onion, red pepper, garlic, salt and pepper to a skillet and cook until the onions are translucent. Just a few minutes. I like them to keep a crunch.
(I will be leaving out the peppers because they don't agree with me)
Add your jack cheese. 
Cut up your chicken and assemble your sandwich. 
Spread some greek ranch spread on one side of the cauliflower bread.
Top with desired amount of lettuce.
Top the other sandwich piece with 1/4 of the cheese, pepper, onion mixture.
Top with chicken.
Put both sides together, and serve!
The bread keeps in the fridge in an airtight container for 3 days. 

1 comment:

Anonymous said...

This recipe sounds awesome..can't wait to try it! Thanks Sharri! Lisa NM