Yields: 8 Servings


3 Tbsp Avocado Oil

1/2 cup White Whole Wheat Flour (for dredging)

Salt and pepper to taste

1/2 tsp oregano

1/2 tsp dried basil

4 Boneless, Skinless Chicken Breasts (Butterflied, pounded to 1/4″ thickness and cut in half)

3 Eggs plus 3 Tbsp of water (whisked)

3 Garlic Cloves, minced

1 cup White Cooking Wine

1 Cup Low Sodium Homemade Chicken Stock or Broth

2 Lemons (zest and juice)

2/3 cups Capers (optional)

1 Cup Fresh Chopped Parsley, divided

4 Tbsp Vegan Shortening


Heat a large deep sauté pan with the avocado oil on medium/high heat.

Season your flour with salt, pepper, oregano and basil. Dredge chicken lightly in the flour. Set aside. Using 1/2 of the chopped parsley ( reserve the rest for sauce and garnish), whisk in to the egg wash. Dip chicken breasts into the egg wash and carefully lay it into the pan. Cook 2 min until golden brown, flip and cook an additional 2 minutes. Set aside on a plate. The chicken will finish cooking in the sauce. 

Add the minced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 2 minutes. 

Add the lemon zest, parsley, vegan butter and swirl to emulsify. Place the chicken back into the pan with the sauce, close lid and cook for 15 min on low heat. Serve with favorite pasta, steamed broccoli, and a salad. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Vegetarian Chickpea Cakes

November 5th, 2015 | Posted by Milana in Appetizers | Lunch/Dinner | Recipes - (0 Comments)

*Makes about 7 cakes

1 (15 oz. ) can Organic Chickpeas/Garbanzo Beans, rinsed & drained

1/4 cup Fresh Organic Parsley

2 cloves Organic Garlic

1 Large Organic Egg

1/2 Cup Organic Fat free Greek Yogurt

2 Tbsp Organic Low Fat Milk

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp Smoked Paprika

1/2 tsp ground cumin

1/4 cup white whole wheat flour

2 Tbsp avocado oil for pan frying 


Place chickpeas and parsley in food processor. Pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
Add the remaining ingredients except for the olive oil and process into a smooth, creamy mixture, scraping sides with a spatula as needed. Don’t over-process – stop processing as soon as mixture is smooth.

Heat 2 Tbsp of oil in a large skillet over medium heat. Drop the batter onto the skillet, about ¼ cup per cake. I measure with a 4-tablespoon ice cream scoop.

Fry on medium heat, about 5 minutes on each side, until deep golden-brown. 

**Original recipe adapted from Healthy Recipes Blogs
Nutrition Per Serving:

Serving size: 2 chickpea cakes; Calories: 243.5; Fat: 15.2g; Carbohydrates: 19g; Sugar: 2.1g; Sodium: 223.7mg; Fiber: 4g; Protein: 9.9g

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Rating: 4.3/5 (3 votes cast)