I’ve been making my own chicken tenders for a long time, so once I went gluten-free, it didn’t take long for me to come up with an easy recipe to replace my old breadcrumbs. I slice boneless chicken breasts into strips and make plenty–extras taste great cold for lunch the next day. You also get the flavor of olive oil without deep-frying them, healthier by far!
4 boneless, skinless chicken breasts
1/4 cup olive oil
1 cup Corn Chex, crushed
1/4 cup Parmesan cheeseHeat over to 450 degrees. Use two bowls for dredging the chicken; one with olive oil, and one with the other three ingredients mixed together. Dip the chicken in the olive oil, then roll in the Chex mixture. I usually use a spoon to pay the mixture onto the chicken to coat it completely. Lay covered pieces on a baking sheet. Bake chicken for 12-15 minutes, depending on the thickness of the chicken breasts (be sure they’re cooked through).
We had these last night with sweet potato fries, salad and corn on the cob. Yum!
This recipe is linked up to Friday Food at MomTrends, Gluten-Free Wednesdays at Gluten-Free Homemaker, Tasty Tuesday at Balancing Beauty & Bedlam, Hunk of Meat Monday at Beyer Beware, Recipe Swap Sundays at Remodelaholic, Tasty Traditions at Coupon Cookin’, Foodie Friday at Design by Gollum, Friday Favorites at Simply Sweet Home, It’s a Keeper’s Recipe Linky, and Feasting in Fellowship Friday at Comfy in the Kitchen.
