Fast & Gluten-Free Friday: Breaded & Baked Chicken

The Puzzled Palate presents...

FAST & Gluten-FREE FRIDAYS

This week's quick dinner idea is great because you can use it as a base for tons of meals! A breaded chicken breast can be used for dishes such as chicken parmigiana, cobb salad or simply slice the chicken before breading it and you have chicken tenders! Try switching up the Italian seasoning for a different taste.

BREADED & BAKED CHICKEN    Serves 4

INGREDIENTS

3 cups rice cereal (store-brand works fine as long as you are sure they are gluten-free)

1 1/2 teaspoons garlic powder

1 tablespoon grated parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/2 cup milk

1 egg

DIRECTIONS
Preheat oven to 375 degrees

Step 1. Measure out all the ingredients. Whisk the egg and milk together and set aside.

Even Peanut was into helping this time!

Step 2. Put the rice cereal in a large Ziplock bag and use a a large spoon or a rolling pin to pulverize the cereal until it is the consistency of the traditional store bought bread crumbs.

Step 3. Add the spices and the parmesan cheese to the bag of rice cereal and shake.

Step 4. Set up your breading station. Dip the chicken in the egg and milk mixture. Place the chicken into the breadcrumbs and cover completely.

Step 5. Put breaded chicken in a baking dish. *be sure to spray the bake ware with a non-tick spray

Step 6. Bake at 375 degrees for 40 minutes. *Internal temp should reach 165 degrees for safe consumption. (Our chicken was 165- but by the time I got the camera it had started to cool.)

M was so proud that she helped make dinner. She even set Daddy's place at the table to "surprise" him with her culinary prowess. I am so happy that she is enjoying working in the kitchen with me!

Enjoy!