ROCKSTAR CHICKEN ALLA CHECCA
The Rockstar Chicken is my #1 most requested recipe and one of my favorites. You can make these into an entree salad or make chicken tenders for the kiddos.
Chicken:
- 2 lbs organic, free-range chicken breasts, trimmed
- 1 cup coconut flour
- 2 organic eggs
- 1 1/2 cups Gluten-Free Breadcrumbs (I use Bread Srsly bread to make my bread crumbs)
- 2 tablespoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- Extra-virgin olive oil
Alla Checca sauce
- 4 vine-ripened tomatoes, cored and seeded
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper
- 10 basil leaves, roughly chopped
- Coarse sea salt, to taste
- 1 tablespoon extra-virgin olive oil
Lemon wedges + fresh arugula
Directions:
Chicken: Place coconut flour in flat, rimmed baking dish. In a bowl, whisk eggs with 2 teaspoons of water. In a large bowl, mix breadcrumbs, sea salt and pepper. Place chicken breast between two sheets of parchment paper. Using a meat tenderizer or rolling pin, pound chicken breast to 1/4” thickness. Repeat with remaining chicken. Slice pounded chicken into cutlets or tender-size pieces. Take a strip of chicken, coat with coconut flour, dip in egg mixture, and coat with breadcrumb mixture. Set on a separate plate. Repeat with remaining chicken strips.
Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium heat. Place enough chicken strips to fill the pan, but not to crowd. Cook on one side until crispy and brown. Flip and cook on other side until crispy. Place cooked chicken onto baking sheet and place in oven. Cook remaining chicken strips in batches, placing the cooked chicken on baking sheet in oven to keep warm. When ready to serve, season with sea salt and pepper. Place on a serving platter or plate with arugula and serve with alla checca and lemon wedges.
Alla checca: Mix the tomatoes, garlic, olive oil, balsamic vinegar, and sea salt in a bowl. Refrigerate for at least an hour to let flavors blend. Add basil right before serving.
