Monday, February 25, 2013

It's Shake n' Bake! Gluten Free

I came up with this recipe by accident. I had bought a loaf of gluten free bread, and forgot to use it before it started to fall apart on it's own. We make our own bread now. Much better. Anyways, I put my "on the way to stale city" bread in a brown paper bag. I let it sit on the counter for 24 hours to let it dry out. Then I crumbled it by using my food processor. I store it in a freezer bag, in the freezer. Now for the recipe.

4 boneless, skinless chicken breasts
1 cup processed bread crumbs
1/2 grated Parmesan cheese
1/4 cup brown rice flour or all purpose gf flour
1 TBSP Zesty Salt
1 tsp sea salt
1/2 TBSP paprika
1/2 tsp oregano
1/4 tsp black pepper
1 tsp onion powder

2 TBSP coconut oil
1 TBSP Dijon mustard

Preheat oven to 350. Grease up a baking sheet. Mix your dry ingredients together in a gallon freezer bag. Mix the coconut oil and mustard in a small bowl. Lather your breasts, both sides, with mixture. Then drop your breast, one at a time, in the bag of dry ingredients and shake your heart out! Place each breast on your baking pan and bake for 35 min. We enjoyed ours with crock pot baked potatoes.

Dry ingredients

Coconut oil and mustard



Verdict: We all loved it! Better than original Shake n' Bake! Even our 3 year old loved it.

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