1/2 cup whole-wheat pastry flour, plus additional for dusting
5 tbsp oat flour
1/2 tsp plus 1/8 tsp sea salt
1/4 cup cold coconut oil
1 tsp extra-virgin olive oil
1/2 lb cremini mushrooms, diced
1/2 cup diced onion
1/8 tsp ground black pepper
2 oz goat cheese
2 tsp chopped fresh flat-leaf parsley leaves
2 tsp chopped fresh mint leaves
Olive oil cooking spray
4 5-oz boneless, skinless chicken breasts
Into a large bowl, sift flours and 1/2 tsp salt. Using a fork, cut in coconut oil until mixture is crumbly and has the texture of wet sand. Add 3 to 4 tbsp ice-cold water, 1 tbsp at a time, mixing until a soft dough forms. Form dough into a ball and flatten into a disc. Wrap disc in plastic wrap and refrigerate for 20 minutes.
In a medium skillet on medium, heat olive oil. Sauté mushrooms until soft, 2 to 3 minutes. Add onion and pepper; sauté 4 to 5 minutes more. Stir in remaining 1/8 tsp salt. Remove skillet from heat; set aside.
In a small bowl, combine goat cheese, parsley and mint.
Preheat oven to 425°F. Place a 17 x 15-inch sheet of parchment paper on a work surface and dust lightly with flour. Unwrap chilled pastry and knead the dough 3 to 4 times until it becomes pliable and holds together. Roll out dough on paper into a 10 x12-inch rectangle that is 1/8 inch thick. Cut dough into 4 sections, approximately 4 x 6 inches each.
Mist a baking sheet with cooking spray. Place chicken on baking sheet and top each with 1/4 cup mushroom mixture. Top with cheese mixture, dividing evenly. Drape pastry sections over each chicken breast, but don't tuck under. (TIP: Do not enclose chicken completely in pastry, as that would cause chicken to steam and pastry to become soggy.) Bake for 20 to 25 minutes, until chicken reaches 165°F.
You can put together your own combination of preferred mushrooms or look for already-combined sampler packages at your local market (TRY: Chef's sampler from Mycopia, a California grower). And don't be afraid to break up this recipe: Try the sautéed side over top of pan-seared chicken, polenta or even pizza.
Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.
Blending cashews with lemon juice and hot water creates a luscious cream for this plant-based take on comforting stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.
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