Sunday, November 9, 2014

ITALIAN CHICKEN




I sure have missed my blog.  Life has gotten hectic lately and some things got shuffled to the bottom of the to-do list.  I hate when that happens!

In addition to just being busy, I have been battling my health, as well.  Because I am stubborn and I do not like to take medicine, I have been trying to heal my body by changing my diet.  I was diagnosed with hyperthyroidism last year...not fun...boo...hiss!  I told the doctor, that I went to for help, that I would like to try things like diet changes, supplements, and vitamins to try and get my levels back in order.  He told me he would give me 6 weeks to try all that but if my numbers did not show improvement and I still chose not to do the radioactive iodine therapy or take medicine (side effects are horrendous), then he would not see me.

So, I had a goal and something to prove!  I got busy eating differently.  I gave up gluten, soda, caffeine, and cut back on my sugar significantly.  I started adding more things to my diet that I thought my body could use to heal itself, such as fruit, vegetables, green, white and oolong tea, juicing, and new grains that I had never tried before, like quinoa.  By the end of the six weeks, all of my numbers were normal except one which was about 13 points away from being normal.  When I went back to the doctor, I was told that it was just a coincidence that my numbers were within normal range.  That was last year, at this exact same time, and I have never been back.

Bad news....when the holidays came around last year, I started going back to my old way of eating. By February, my hair was falling out and by June, all my symptoms were back.

Good news...I have a new doctor and I have gotten back on track again. I feel better than I have in months.  It took a while, but I know I do not want to feel like that again.  This time around, I am probably 95 percent gluten-free.  I have found that eating gluten is okay for me. It's just not okay to have a meal like spaghetti (gluten), meatballs (gluten in the binder), and garlic bread (super gluten) then cake or pie (super-duper gluten) to top it all off!  Excessive gluten makes me feel heavy and it causes my heart to palpitate and race like crazy! Soooo not worth it.!!  I am not saying that this would work for everyone and I am not telling anyone to not take medicine or have any procedure that their doctor has recommended.  I just wanted to share my experience with you.  Thanks for letting me!

Now what is this blog for? Cooking!!  So, let's get to it!!  This chicken is ah-maaa-zing!!!  For those of you who are gluten intolerant, I read that the Good Seasons Italian Dressing Mix is no longer gluten-free...just FYI.  Didn't know that until I started typing this and decided to look it up! I just assumed it was gluten-free! Nevertheless, this recipe has great flavor and it leaves the chicken actually juicy. Baking chicken breasts can be tricky.  I cannot stand a dry, overcooked chicken breast so I have started using a food thermometer.  Chicken should be cooked to 165 degrees. Also, it seems like the chicken breasts have doubled in thickness these days, so I pound mine and cut them in half.  I don't want them really thin but I also don't want them really thick so, just somewhere in the middle!

I have served this chicken with different sides over the years.  It really goes with just about anything. This time I made creamy mashed potatoes and confetti salad.  So, when you are looking for something easy, quick, tasty, and healthy...try this recipe!  And...there is only 4 ingredients!! So much to like...I don't think you will be disappointed!



ITALIAN CHICKEN

1 package of Good Season Italian Dressing
1 Cup Parmesan Cheese, shredded
1/2 teaspoon Garlic Powder (I add about 5 times this amount...just saying)
6 boneless, skinless chicken breasts, rinsed (approximately 2 lbs. or a little less)

Preheat oven to 400 degrees.

Mix the first 3 ingredients in something like a pie plate. 


Dredge the chicken in the mixture, pressing to make sure it adheres.
Wish I would have taken this picture from the side so you could see how thick it was.
Don't forget to rinse your chicken before you start.

Pound chicken to the thickness you desire

Leave the chicken wet and press the dry ingredients onto the chicken breast.

Place chicken on a parchment lined cookie sheet.

Bake at 400 degrees for 25 minutes or until thermometer reaches 165 degrees. Of course, the baking time will depend on the thickness of the chicken breasts.

That's all there is to it!  


ENJOY!

CLICK HERE FOR PRINTABLE RECIPE






1 comment:

Byron Brewer said...

It's sad to know that your hair persists on giving up on you. At least you're consulting a new doctor, so that should be an opening for you to reach out and track and find all those who may be able to treat your hair problem and even reverse its effects. Take care!

Byron Brewer @ Knight and Sanders