Parmesan Chicken... hold the allergens

Growing up, both my husband's family and mine ate something called "Parmesan chicken." Different than Chicken Parmesan or Chicken Parmigiana, it is a simple dish of baked chicken dredged in yogurt, then Ritz cracker crumbs seasoned with seasoned salt, garlic salt, and Parmesan cheese, then drizzled in butter and baked. Despite being chicken breasts and baked, they come out moist every time.

But what do you do when someone can't have 1) probiotics, 2) dairy, 3) enriched food products (Ritz contains folic acid), or 4) soy?

You make this, which tastes just like the original! There is a hint of coconut here and there from the coconut milk, but it's not at all unpleasant.

Image source: http://blf.com/media/buy/Breaded-Checken-big.jpg

Parmesan Chicken

1 cup canned coconut milk

1 teaspoon sugar
1/2 teaspoon salt
(or substitute the above three for dairy-free plain yogurt--but my husband can't have those)

1 box Late July buttery-tasting crackers
2 teaspoons garlic powder
1 heaping teaspoon salt
3 tablespoons nutritional yeast

6-8 raw, boneless, skinless chicken breasts

1/3 cup butter substitute, melted (we used half Miyoko Shinner's vegan butter and half Smart Balance)

Whisk together first three ingredients in a shallow dish. In the blender, combine remaining ingredients except chicken breasts. Blitz until all crackers are crumbs. Pour into a different shallow dish. Coat each chicken breast in coconut mixture and then crumbs. Place on baking sheet or in a very large baking dish. Drizzle each piece equally with butter. Bake 350F for 45 minutes or until internal temperature reaches 160F. If top is not as crisp as desired, place under broiler for 1-2 minutes as desired. Serve hot.