Homemaker Gone Natural

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Tag Archives: free range chicken


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Parmesan Garlic Crusted Chicken Strips

  Parmesan Garlic Crusted Chicken Strips – gluten free

In a bowl, whisk together eggs, mayonnaise, lemon juice, water, and minced garlic then sit it aside.

Put your oats in a blender and blend until it is a powder. In another bowl, combine oat powder, both Parmesan cheeses, pepper, salt, Italian seasoning, and garlic powder.

Bang chicken breasts/strips down to about 1/4-1/2 inch thick.  Pat dry.

Take each breast/strip and coat both sides in the dry mixture, then dunk in egg mixture, then back into dry mixture on both sides again.

Place onto a thoroughly greased (I used coconut oil for this) cookie sheet or tin pan and bake at 350 degrees for about 40 min or until golden brown and thoroughly cooked through.  I like to serve with marinara sauce.


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Spicy Southern BBQ Chicken

This recipe I used to make years ago.  I came across the recipe recently and decided to give it a try using organic ingredients instead of  *cough* what I used to make it with. Here is what I did and it turned out quite nicely, definitely a repeater.

     Spicey Southern BBQ Chicken

  • 2 lbs Chicken pieces (I like to use strips of breast meat)
  • 1 med Onion, sliced
  • 1 c  Chicken broth
  • 2 T  Vinegar
  • 2 T  Worcestershire sauce
  • 2 T  Chili powder
  • 2-3 T  Honey, Maple syrup or other natural sweetener of your choice
  • 2 t  Hot pepper flakes
  • Black pepper to taste
  • dash or two of turmeric

Place chicken in a 9×13, then place onion slices over top of the chicken.  In separate bowl, combine remaining ingredients and stir well. Pour mixture over chicken and bake at 350 for 1 hour or until cooked thoroughly, basting with mixture occasionally.


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Homemade Chicken Noodle Soup (GF)

     Homemade Chicken Noodle Soup

  • 16 oz bag noodles, cooked and drained (I used Gluten Free Spirals)
  • 32 oz Free Range Chicken Broth
  • 1/2 lb chicken meat, cooked and shredded
  • 1 cup thickly shredded carrots
  • 4 celery stalks, chopped
  • 4 c broth from cooking your chicken
  • 2 T Italian seasoning
  • 2 t minced onion
  • 1 t chives
  • 1/2 t garlic powder
  • 1/4 t Turmeric
  • sea salt & pepper to taste, we use LOTS of pepper 🙂

Combine all ingredients (excluding chicken and noodles) in crock pot and turn on high while you cook your chicken.  While chicken is cooling, prepare your noodles.  Add chicken, broth and noodles to crock pot and cook on high for approx. 2 hours or until flavors are well incorporated and veggies are tender.


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Mini Chicken Pot Pies

This recipe is made by layering two different mixtures.  The Chicken Mixture and the Baking Mixture is how I will refer to them.

 

Mini Chicken Pot Pies

Chicken Mixture:

  • 1 T extra virgin olive oil
  • 1 lb chicken breast meat, cut into bite size pieces (I use free-range or organic if FR isn’t available)
  • 1 medium onion
  • 1/2 c chicken broth (I use Pacific Organic Free Range)
  • 1 c frozen peas and carrots or mixed veggies
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/8 t turmeric
  • 1 c shredded cheddar cheese (I use raw cheddar)

Baking Mixture:

 

Preheat oven to 375º F.  Butter or line 12 regular muffin cups.  Fry up chicken in the oil until cooked through.  Add onion and chicken broth, simmer for a few minutes.  Add frozen vegetables and seasonings.  heat until all ingredients are thoroughly heated, stirring occasionally.  Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.

In a mixing bowl, stir baking mixture ingredients together until blended.  Scoop a Tablespoon of your Baking Mixture into each muffin cup.  Add 1/4 cup Chicken Mixture to each muffin cup.  Top off each cup with another Tablespoon of your Baking Mixture.

Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean.  Cool for 5-15 minutes, then serve.