Paleo Breadcrumb Chicken and Mushrooms (made from paleo crackers)

Paleo Breadcrumb Chicken and Mushrooms (made from paleo crackers)

Yes, you read that right. I made italian seasoned breadcrumbs!!! And it tasted good!!! Woo hoo!!! I feel like a total genius. It probably won’t last long, so I’m just going to sit back and enjoy it. I used my recipe for bread/cracker dough. I found some crackers that were leftover from the weekend, and thought that maybe I could use the dried out bits for breadcrumbs. It was great!

Cracker Recipe:

1/2 cup pureed jewel yam (peel and cube one medium yam and steam until fork tender, then put into a food processor)
1 tsp sea salt
1 1/2 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
1 egg
1/4 cup lard, melted (or avocado oil, coconut oil, butter, or ghee)
1/4 cup coconut milk (or almond milk)


Preheat the oven for 400 degrees
Have a silicone baking mat or parchment prepared on a cookie sheet.
Combine the mashed yam, salt, and tapioca flour in a large bowl. Use a mixer or your hands to break apart the yam and combine with the flour.
In a separate bowl, beat the egg, lard, and milk together.
Combine the wet and dry ingredients with a mixer or a spoon.
Transfer the dough to the baking mat/parchment paper. Have your extra tapioca on hand. If the dough is too sticky to work with, use a bit of the tapioca flour.
With your hands or a rolling pin (I found hands to be easier), flatten the dough and spread into a large piece. You can do this between two pieces of parchment. It should only be about 1/8 of an inch in thickness (or less). If you have thicker crackers (1/8 inch), they come out and have the consistency of a pita chip. If you want thin crisps, flatten as much as you can.
Bake for about 15-20 minutes. Keep an eye on it and remove it when the top is JUST starting to brown (the sides will brown sooner because they are thinner). If you do not like the brown sides, simply cut them off. If you want crispier crackers, cook them longer.
Allow to cool on a wire rack for 20 minutes. It may be gummy if eaten too soon after coming out of the oven.

If making the breadcrumbs, cut apart the “crackers” and bake them for an additional ten minutes. Allow them to cool completely. Put them into a food processor so that they are completely “crumbed”. Add 1-2 Tbsp italian seasoning and use in any recipe where you need to have breadcrumbs.

For the Chicken Dish:
1 lb chicken breast tenders or boneless skinless thighs
1 egg, beaten
1 cup paleo breadcrumbs
1 cup sliced mushroom
1/2 cup sliced green onions
1 Tbsp lemon juice
2 cloves of garlic, minced
salt and pepper to taste

Preheat the oven to 350 degrees.

Melt the ghee in a skillet. Dip the chicken in the egg and then into the breadcrumbs. Place the chicken in the skillet and brown on each side. Transfer to a baking dish. Cook the mushrooms, garlic, and onions until tender. Add the lemon juice. Season with salt and pepper. Put the mushroom mixture over the chicken. Take the remainder of your breadcrumbs and sprinkle them over the top (I mixed them in with the mushrooms, but would have done it differently if I had my wits about me). Bake for 15-20 minutes, or until the chicken reaches 165 degrees.


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