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This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Chicken and Peppers. The original recipe can be found in Betty Crocker’s Cookbook  (1986 edition).

This recipe is so simple and light, yet so flavorful. I also really love the fact that after making it a few times, you can do it from memory. I made this on a recent vacation for my family (we were staying in a condo with a nice kitchen), since it’s easy to get the ingredients at any grocery store. Serve it with either brown rice or quinoa. My husband always says how much he loves this dish whenever I make it. He gave it 100 Thumbs Up!



This week’s recipe at Stockpiling Moms is Gluten-Free Fried Chicken! If you have been longing for fried chicken, don’t despair. This recipe is not only easy, but very tasty. (I am a newbie when it comes to fried chicken, despite having a southern grandmother who makes fabulous fried chicken!) I was asked to develop a gluten-free fried chicken recipe by the readers of Stockpiling Moms and so I did. Instead of using canola oil or vegetable oil, I fried the chicken in coconut oil  and it was excellent. My husband gave this recipe 12 Thumbs Up and took the leftovers to work the next day for his lunch (a true compliment). Hope you enjoy this one as much as we did.


This week’s recipe at Stockpiling Moms is Gluten-Free Chicken Pierre. I found this recipe at and modified it to be gluten-free, casein-free.  Although it looks very much like it is simply chicken with spaghetti sauce on it, the sauce is what really makes this dish work! Please check it out and leave a comment below if you try the dish; I’d love to hear about your experience.


This recipe for Raspberry Balsamic Chicken is one I discovered at Be Free for Me; a great website for finding good recipes that is searchable by your specific allergens.  I’ve made this recipe several times and it never fails to taste excellent.  Nicholas, who has gotten rather picky about his eating habits lately, really loves this recipe. It’s also a good recipe to make for company as it makes the kitchen smell wonderful and is an easy, yet impressive in its depth of flavor, type of dish!

Raspberry Balsamic Chicken (Nicholas Rating = 500 Thumbs Up!)

1 cup seedless raspberry jam (Check label for allergens)

1/2 cup, plus 1 tablespoon of balsamic vinegar

Salt and pepper, to taste

About 1 pound of thin sliced chicken cutlets

About 1-2 tablespoon olive oil

2 teaspoons crushed fresh rosemary
Combine the raspberry jam, balsamic vinegar in a saucepan over low heat. Cook, while stirring often, until smooth – about 4 minutes. Season with the salt and pepper, and remove from heat.
Let the raspberry-balsamic mixture cool, and reserve ¾ cup of the sauce – set aside.
Wash and pat dry the chicken cutlets, and place them in a large covered container. Pour the rest of the sauce over the chicken breasts, and turn the breasts to coat. Refrigerate and marinade for 2-4 hours.
Heat a small amount of the olive oil in a large skillet over medium-high heat. Remove the cutlets from the marinade and discard marinade. Cook the chicken cutlets until browned on each side, sprinkling the cutlets with the crushed rosemary and black pepper, to season, prior to cooking.
Add the reserved raspberry-balsamic sauce to the pan. Stir to heat the sauce and toss the cutlets to coat.
Reduce heat to low and cook for another 8-10 minutes to cook the chicken through, or until all juices run clear when cut into the thickest portion.

Serves 4.


I’ve decided to call these “Chicken Cakes” because they are so similar to crab cakes. Thanks to the further streamlining of our diet here, I’ve been really struggling to find new and interesting things to cook.  This was a recipe I modified from the classic book, Breaking the Vicious Cycle: Intestinal Health Through Diet. These turned out to be quite tasty and made excellent leftovers too!

Chicken Cakes (Nick Rating = 12 Thumbs Up!)

3 boneless, skinless chicken breasts

2-3 Tbsp almond meal

1 egg

1 small onion, quartered

1/2 cup butternut squash puree*

2-3 Tbsp coconut oil, for frying

Season to taste with salt, pepper

1 Tbsp chopped parsley

Preheat oven to 400. Trim fat off chicken breasts. Bake chicken breasts for 20 minutes at 400 degrees.

Using a food processor:

Add chopped (cooked) chicken, onion, butternut squash puree, egg, and parsley. Blend until smooth.

Add about half the almond meal, salt, pepper, and blend for a few seconds.

Using your hands, shape mixture into 3 1/2 inch patties. If mixture is to goopy, add more almond meal to stiffen it up.

Fry patties in coconut oil over medium heat until golden brown and turn as needed. Serve hot.

*Directions for making purees –

  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

veggie chicken rice balls

This is another recipe that I adapted from Jessica Seinfeld’s Deceptively Delicious Cookbook. I will warn you that this is a time-consuming dish, but it is one that can be made ahead and reheated quite nicely. They also make fabulous leftovers and work great in a thermos for a school lunch too! You cannot taste the veggies or the chicken in them, so if you have picky eaters that do like rice, they should be pretty happy with these.

Veggie Chicken Rice Balls (Nick Rating = 10 Thumbs Up!)

1 c short-grain brown rice

Nonstick canola cooking spray

6 Tbsp coconut oil

3 boneless, skinless chicken breasts, rinsed and dried

1 c butternut squash puree (see instructions below for how to make puree)

1/4 c soy-based cheddar-style cheese

1 tsp salt

1/4 c rice milk

1 large egg, lightly beaten

1 1/2 c gluten-free panko-style breadcrumbs

Put 1 cup of brown rice and 2 cups of water in saucepan on stove and bring to a boil. Reduce heat to low and cook until rice is tender, approximately 30-40 minutes.

Preheat oven to 400. Spray cookie sheet with canola cooking spray and set aside. Trim chicken breasts of any unnecessary fat. Bake chicken breasts for 20 minutes in 400 degree oven.

Cut cooked chicken into chunks and put in food processor or blender. Add butternut squash puree and cheese, 1 tsp salt, and the rice milk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll mixture into 1-inch balls and place them on a plate.

In a shallow bowl, beat egg with a fork. Put crumbs in second bowl. One at a time, dip rice balls into the egg mixture, then roll them in the crumbs to coat them evenly.

Spray large skillet with canola cooking spray and then melt the coconut oil in it over medium-high heat. When pan is hot, add rice balls and cook for 5-7 minutes, turning occasionally and adding more coconut oil as you continue to cook the rice balls.  If needed, have a serving dish in oven at 200 degrees to transfer rice balls to so they will stay warm prior to serving.

Butternut Squash Puree Instructions: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.

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