With the hint of fall in the air and the NFL season kicking into gear; it is important to have great recipes to enjoy while rooting for your favorite team. My blog is providing gluten-free and allergen-free recipes for the 1 in 20 Americans who have gluten intolerance, the 1 in 133 who have celiac disease and the 1in 25 who suffer from food allergies so they can enjoy delicious food that will tantalize their taste buds and encourage a competitive spirit. With the leaves just beginning to tint into their fall hues and the crispness of the air is apparent, New England is a perfect place where the tastes of fall are evident with the wonderful cranberries and apples. This week’s recipe incorporates these flavors. While cheering for the New England Patriots this weekend, enjoy the tastes of New England with the following recipe. Next week I will be talking about an NFL staple, beer, but with a twist, gluten-free beer. Go Patriots!
New England Patriot Fruited Chicken Breast
Gluten-Free, Dairy-Free, Nut-Free
Prep: 20 minutes Cook: 1 hour Serves: 4
3 Tablespoons Olive Oil
¼ cup chopped onion
1 clove garlic, minced
1/4 cup finely chopped celery
4- 6 ounce raw boneless, skinless chicken breasts
3/4 cup apple juice
2 teaspoons brown sugar
1 teaspoon chopped parsley, fresh or dried
1 teaspoon ground cinnamon
½ teaspoon black ground pepper
2 medium apples, cored and diced
¼ cup fresh cranberries, washed and drained
In a medium size frying pan heat olive oil, add onions, celery and garlic. Sauté about 3 minutes until onion and celery are tender. Add chicken and sauté for about 5 minutes on each side until lightly browned. Add apple juice, brown sugar, parsley, cinnamon and ground pepper. Cover and simmer 30 minutes. Add diced apples and cranberries and simmer an additional 12-15 minutes until fruit is tender. Chicken is cooked when it has reached an internal temperature of 165 degrees, with no pink color and juices are running clear.
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Written by Joan
Joan Schmidt is a Registered Nurse with an MBA who has over 20 years of healthcare experience. Joan, with her sister, Barbara Callanan, own and operate JCB Consulting Services, Inc., a company that offers gluten-free and allergy consulting services to foodservice venues as well as individual client care. Joan lives on Long Island with her husband and two children. Her daughter was recently diagnosed with a tree nut allergy and her sister, Barbara, has celiac disease. Joan’s passion is to educate and raise awareness for food allergies and celiac disease ensuring safe consumption of food for all those affected. Contact her at joan@consultjcb.com and visit her on Facebook or www.consultjcb.com.
