Tuesday, September 21, 2010

"Cheesy" Chicken Parmesan


Remember chicken parmesan, fellow dairy- and gluten-free friends?  Remember the cheesy goodness that melted onto the chicken, and the delightful sprinkling of parmesan cheese that danced across the pasta?

Well, remember no more.  Taste.

Well, I won't go so far as to claim that this tastes exactly like the "real" thing.  I don't even know that I can fully remember what the "real" thing tastes like at this point.  But - what I can claim that this is really, really good.  Daiya Vegan Cheese is, in my opinion, the best cheese substitute out there right now, at least of the ones I have tried.  And I have tried a lot of them, friends.  This is so simple to throw together, it will be done before you know it.  But it won't taste that way.


"Cheesy" Chicken Parmesan

1 boneless, skinless chicken breast per person
Marinara sauce (your favorite brand - I used Prego Tomato Basil Marinara)
Daiya Vegan Mozzarella Cheese
Thai Kitchen Rice Noodles

Preheat the oven to 400 F.

In a frying pan, saute the chicken breast until both sides are browned.  Place in a small baking dish, and spoon marinara sauce over the top, and then sprinkle with a generous topping of the Daiya cheese.  Place in the oven for about 10 - 15 minutes, until the chicken is done and the cheese is all melted.

Bring about 3 cups of water to a boil.  Place your dry Thai Kitchen noodles in a glass bowl, and pour the boiling water over them so they are completely covered.  Let the noodles soak for at least 4 - 6 minutes, or until they are done to your liking.  Drain, then remove to a pan and toss with heated marinara sauce.  Sprinkle in a bit of the Daiya cheese and stir until it melts into the sauce. 

Serve pasta next to a baked chicken breast.  Most fun is to eat pasta by twirling with a spoon.

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