Baked Swiss Chicken Jazzed Up

Baked Swiss Chicken Jazzed Up - Gluten Free 

Preheat oven 350*

Spray a 13X9 Baking Dish with cooking spray add:

4 Boneless, Skinless Chicken Breast - Pound down evenly

Season to taste:

Black Pepper, Onion Power and Garlic Powder (I skipped salt as the Cheese is salty enough for us)

In a small Bowl combine and pour over the Chicken:

1 can 10-3/4 ounces Condensed Cream of Chicken Soup, undiluted (I found Gluten Free Cream of Chicken Soup at Walmart)

Or you can use Cream of Mushroom Soup

to taste Add:

Minced Garlic (1 Tablespoon)

Spicy Brown Mustard ( 1-2 Tablespoons

Onion Powder

Worcestershire Sauce (1-2 Tablespoons)

1- 4 ounce Can Sliced Mushrooms , give them a rough chop (Optional can leave out)

1/2 Cup White Wine (Or Chicken Stock)

Top the Chicken with:

6 Ounces Sliced or Shredded Swiss Cheese

In a small bowl slightly Crush

1 Cup Gluten Free or Regular Seasoned Bread Croutons - I used Gillian's Gluten Free Garlic Croutons

1/4-1/2 Cup Grated Parmesan Cheese

Parsley (1-2 Tablespoons)

Sprinkle the Crouton mixture over the Chicken

Melt 1/2 Cup Butter

Drizzle the melted Butter over the Croutons

Bake, Uncovered 30-40 Minutes or until

the chicken reaches an internal temperature of 165*

Rest the Chicken for 5 Minutes 

Serve with any sides of your choice 

I found the original recipe from Taste of Home: 

https://www.tasteofhome.com/recipes/baked-swiss-chicken/

San-J Orange Sauce Chicken and Vegetable Stir-Fry

 

San-J Orange Sauce Chicken and Vegetable Stir-Fry

Cut about Boneless Skinless Chicken Thighs in bite size cubes (Use the amount of Chicken that you need for how many servings)

You can use Boneless Skinless Chicken Breast, I find thighs stay moist. 

Heat up a Wok - Medium/High

Add EVOO

Add a Large Bag of Frozen Vegetable or Fresh Vegetables cut up of your choice

Sauté to desired tenderness. Add Minced Garlic to taste

I sautéed the Vegetables for 11 Minutes (Could take more or less time depending on which veggies your using)

Remove the Vegetable's from the Wok and set aside

Using the same Wok 

Add EVOO - Heat Medium/High

Add the Chicken, let it cook for a couple of minutes before you flip/toss it

Season the Chicken with Garlic Powder to taste

Sauté until the Chicken is done (time depends on how much and how big the chicken pieces are)

Add back the Vegetables

I'm using San-J Orange Sauce - Asian Glaze and Stir-Fry it is Gluten Free in a 10 Ounce Jar. 

Store leftover in Refrigerator. 

Add as much or as little of the Orange Sauce. Use Spatula to mix together.

I start off with a little and add more if needed.

Cook for 2 Minutes

I served The Orange Chicken and Vegetables in a Bowl as is.

You can serve on top of Cauliflower Rice or Rice or anything of your choice. 

My Husband likes to add any type of Hot Sauce to his Bowl. 

San-J Orange Sauce - Asian Glaze & Stir-fry is Gluten Free

I'm making a Chicken and Vegetable Stir-Fry. Its a quick meal.

San-J Orange Sauce is a great Dipping Sauce for Spring Rolls and Dim Sun.

San-J Orange Sauce is a great Tangy alternative to Ketchup, Mustard or Mayonaise.

San-J Orange Sauce is great Drizzled of Salads or Vegetables

San-J Orange Sauce is a great Glaze for Tofu, Ribs, Shrimp or toss with

any Protein or Vegetables of your choice.

ENJOY!! 

Citrus Chicken ~ Drumsticks and Thighs

Hi everyone,


Are you looking for a delicious easy to make Citrus Chicken recipe please check out my recipe.


Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Citrus Chicken ~ Drumsticks and Thighs

Use as much Chicken Drumsticks and Thighs for your Family
Remove any excess Chicken Skin. I used 10 pieces. Use a paper towel to dry the Chicken.

Slice
1 Large Red Onion
Wash and slice the Citrus
1-2 Oranges
1-2 Lemons (removing seeds)
1-2 Limes

Spray 1-2 glass pans with Cooking Spray
Layer the Onion and Citrus pieces across the bottom of the glass pans.

Top with the Chicken. Salt and Pepper each piece.

Mix in a glass measuring cup:
½ Cup Vegetable Oil
4 TBL. Mrs Dash Salt Free Caribbean Citrus Seasoning Blend
1 TBL. Minced Garlic

Brush half the Spice mixture on the Chicken
Bake in a preheated  425* oven for 30 Minutes (I said 400* in the video by accident)
Brush with the remaining Spice Mixture on the Chicken and place back in the oven
Continuing bake 20-30 minutes or until. Internal Temperature 165*

I served the Chicken with
Cauliflower Rice
Sugar Snap Pea

ENJOY!!


Link for Cauliflower Rice:

https://www.youtube.com/watch?v=3m01rlhnPok

Lemon Chicken Drumsticks with Sweet Potatoes

Lemon Chicken Drumsticks with Sweet Potatoes

Looking for an easy quick dinner to make thats naturally Gluten Free? Try out my Lemon Chicken Drum Sticks with Sweet Potatoes.
The Chicken is very moist and super tasty.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes


This recipe is enough for 2-3 people


6 Drum Sticks or Thighs: Wash, remove any excess skin and dry with a paper towel

In a Ziplock bag add and give it a good mix:
4 Tbl. Extra Virgin Olive Oil
2 Tbl. Balsamic Vinegar
Spices to taste:
Salt and Pepper
Fresh Minced Garlic
Onion Powder
Tuscan Spicy Garlic (A spice blend of Garlic, Sea Salt and Chili) or any other spice of your choice
Juice of One Lemon
Remove the Seeds from the Lemon and cut into 8 wedges and add to the bag
After the blend has been mixed add the Chicken Drum Sticks give it a good mix so that all the chicken has been coated.
Marinate in the Refrigerator for 2 Hours. After an hour turn the bag over.

Preheat the Oven to 450*

Spray a glass 9X13 pan with Cooking Spray
Pour the entire Ziplock bag contents into the glass pan including the lemon wedges

Peel and cut into chunks 1-2 Sweet Potatoes
Peel and cut into chunks 3-5 Carrots
1 medium Onion cut into small wedges
(You can use White or Red Potatoes in place of the Sweet Potatoes. You could use Parsnips in place of the Carrots,, this is a recipe you can have fun using different vegetables)

Place the vegetables all around the Chicken and Lemon mixture. Use your hands to help coat all the vegetables in the mixture. You many need to drizzle just a little bit more Extra Virgin Olive Oil across the Vegetables. Sprinkle with Fresh or Dried Parsley. Sprinkle on a little more Salt and Pepper.

Bake for 1 Hour or until the Chicken reaches 165* and the Vegetables are tender.

I like to serve Frozen Green Peas with this dinner.

ENJOY!!


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Gluten Free Chicken with Vegetables and Broth

Gluten Free Chicken with Vegetables and Broth:

Use as much Chicken to feed your Family.

I used 5 Bone in and Skin on Chicken Breast

In a Baggie combine enough to coat the chicken and to your taste:
Gluten Free Rice Flour (Use All Purpose Flour if your not Gluten Free)
Salt and Pepper
Garlic Powder
Onion Powder
Paprika
Shake the Chicken in the flour mixture coating all sides.

In a large Dutch Oven Style Pan,  Heat up Vegetable Oil to medium high
Add the chicken Skin side down,, do not over crowd  pan. I did my Chicken in 2 batches.
Brown the Chicken on all sides until its golden brown then remove from the pan.

In the same pan that I cooked the Chicken in, leaving the oil and drippings (This add flavor) I added: Red Onion that I chopped up. Cook the onion until almost done.
Add fresh chopped Garlic to taste and cook for 1 minute. (You don't want to over cook the garlic it will get bitter)

Deglaze the Pan with:
1 Cup White Wine.. I used Chardonnay
Cook off the Wine: this will take a few minutes

Use as many vegetables as you will need to serve your family.
I used:
1 bag baby Carrots
6 Medium Red Potatoes Cut up.
Add the Vegetables to the Pot and stir, coating them with the Onion and Garlic Mixture.
Cook for 5 Minutes turning them a few times.

Add:
3 Cups Gluten Free Chicken Broth (Or more if needed)
Fresh or Dried Parsley to taste
Bring the Broth to a Boil

Carefully pour the Vegetables and Broth into a Large Baking dish.
Top with the Chicken: nestle it into the broth.

Cover the pan with Foil
Bake 350* - 20 Minutes
Uncover the pan and bake until done. Depending on what size your chicken is will determine how long it will take to cook.  I used large Chicken Breast. After I uncovered the Chicken it took an additional 45 minutes to be done. I use a digital thermometer. When it reaches and internal temperature of 165* your Chicken is done. Check the vegetables with a sharp knife to make sure they are also done.

I serve the Chicken and Vegetables in a bowl.
First I take the chicken out of the pan and place in the bowl and remove the meat from the bones.
I then top the Chicken with the Vegetables and Broth.

Optional:
I like to sprinkle on some Fresh Parmigiano-Reggiano and Pecorino Romano Cheese.


Link to:
Gluten Free Red Lobster Cheesy Biscuit Bread:
http://youtu.be/Xh6hNm7GiiY


ENJOY!!


Gluten Free Rice Flour:
http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the Chicken for when its done. Bake until the internal temperature reached 165*.

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Grilled Chicken with Peach Mango Habanero Sauce - On Boneless Chicken

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Gluten Free Peach Mango Habanero Sauce ~ 
on Grilled Boneless Chicken:
On the weekends we like to make quick dinners because we are out going for nature walks or in the good weather working in our Gardens.

I found this wonderful Gluten Free Sauce by:
Robert Rothschild Farm
Peach Mango Habanero Sauce

It tasted great.
We placed Boneless Skinless Chicken Breast in a Ziplock bag and used a Meat Mallet to pound the Chicken out thin and even.

My Husband Grilled the Chicken brushing it with the Sauce.

I served the Chicken with a simple Jasmine Rice and Spinach Sauteed in Olive Oil with Garlic and some Red Pepper Flakes.

ENJOY!

Robert Rothschild Farm
Peach Mango Habanero Sauce
http://www.robertrothschild.com/Product/product-details.aspx?prodID=16


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Gluten Free Raspberry Beer Chicken

Gluten Free Raspberry Beer Chicken:

In a Ziplock bag combine:

1 Large Sweet Onion;  Cut into large chunks
Zest 1 Lime
1 Large or 2 Small Limes cut into 1/4's
Salt and Pepper to Taste
1 tsp. Paprika
1 tsp. Cayenne Pepper
Fresh Garlic to taste
Add and mix together:
8 0z.Gluten Free Raspberry Ale (I used New Planet Gluten Free Beer - 3R Raspberry Ale)
(Save remaining 4 oz Ale for another step)
Add:
4 Boneless Skinless Chicken Breast: washed and cleaned up

Place the Ziplock bag in a Baking Pan and Marinate minimum 4 hours in the Refrigerator.  Make sure that each piece of Chicken is in the Marinate. Turn the Bag a few times while it is marinating.

While the Chicken has been Marinating:

Fry 8 Oz. Gluten Free Bacon that has been cut into Chunks (I Used Jones Cherrywood Smoked Bacon)

Remove the Bacon after it is crispy from the Fat and drain on a Paper Towel.

Save the Bacon Fat

Using the same pan that you fried the Bacon in.
Place 2-3 Tbl. Bacon fat in a Skillet heat to Medium High (You can substitute Extra Virgin Olive Oil if you don't want to use the Bacon Fat)  Remove the Chicken from the Marinate,, Discard the Marinate.
Brown the Chicken on one side for about 3 Minutes, turn the Chicken add Fresh Garlic to taste to the Pan, Sprinkle the Chicken to taste with Rosemary and Parsley.  Brown the second Side Approximately 3 minutes.  Then add the Remaining 4 oz Ale. Turn the heat down to Medium.
Braise the Chicken. Turn the Chicken over a few times. Cook for about 15 Minutes

Add 6 oz Fresh Raspberries; sprinkle around the pan
Cook until the Raspberries make a sauce,,, turning the Chicken several times. Cook about 5-10 Minutes
Cover the Pan and Simmer on low until the Chicken reaches an internal temperature of 165*
Sprinkle on the Chopped Bacon.
Remove from the Stove

I served my Chicken with Jasmine Rice
Pour some of the Raspberry Sauce over the Chicken and Rice.
I also made Oven Roasted Asparagus

Oven Roasted Asparagus:
Snap off the tough ends of each Asparagus Stem
Place in a 9X13 Pan
Salt and Pepper and lightly Drizzle with Extra Virgin
Bake in a 400* Oven for Approximately 25-30 or until done.
Tossing them a few times while roasting.


ENJOY!

Thank you John from: Gateway Liquors for the Gluten Free Beer:
https://www.facebook.com/pages/Gateway-Liquors/112992112080304?fref=pb

New Planet Gluten Free Beer - 3R Raspberry Ale:
http://www.newplanetbeer.com/2010/07/3r-raspberry-ale-complements-a-number-of-foods/

Jones Cherrywood Smoked Bacon:
http://www.jonesdairyfarmfoodservice.com/gluten-free-products

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Ultimate Chicken Fingers ~ Gluten Free

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Ultimate Chicken Fingers ~ Gluten Free:

Preheat oven to 450*
Spray a cookie sheet with Cooking Spray (Original Recipe said to line the cookie sheet with Tin Foil
I skipped using the foil as I felt it would be a waste)

In a shallow bowl combine: (This is a single recipe, I doubled it in the Video)
¾ Cup Bisquick Gluten Free Mix
½ Cup Grated Parmesan Cheese
1 tsp. Paprika
To Taste:
Salt
Pepper
Garlic Powder

In another shallow bowl whisk with a fork:
2 Eggs

Either buy 1 Pound of Chicken Tenders or cut 3 Chicken Breast cut into stripes

Dip the Chicken into the Eggs.
Then coat with the Bisquick Mixture
Place on the Cooking Sheet
Continue until all the Chicken has been Coated.

Drizzle the Chicken with
3 Tbl. Melted Butter

Bake for 8 Minute
Turn the Chicken over and cook until done. Mine took about 15 minutes. Keep an eye on them so that you don't over cook the Chicken.

I served my Chicken with:

Garlic Spinach
1 -16ox package of Frozen Spinach.. Cook in the Microwave for 4 Minutes
In a Saute Pan .. add Extra Virgin Olive Olive
Garlic and Red Hot Pepper Flakes to taste
Cook for about 2 minutes. Add the Spinach and cook for a couple of minutes.
Add 1 ½ Tbl. Butter,, mix until melted

Rice Pasta:
I used Thia Kitchen Rice Noodles
Cook in boiling water until done.
Rise in cold water..drain
Melt some Butter,, add Garlic Powder and Parsley Flakes
Mix the Pasta in with the Butter.

Enjoy!


Gluten Free Bisquick:
http://www.bettycrocker.com/products/bisquick/glutenfree


Thia Kitchen:
http://www.thaikitchen.com/Products/Rice-Noodles/Stir-Fry-Rice-Noodles.aspx



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Canon PowerShot SX230 HS

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Gluten Free Beer - Pretzel Crusted Boneless Chicken Breast

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Gluten Free Beer - Pretzel Crusted Boneless Chicken Breast:

Depending on how much Chicken you are using
You may have to use more or less of the  Pretzels etc...


Place in a Food Processor with the Blade:
Cover and Process until Coarsely chopped  then place in a Bowl.

2-3 Cups Gluten Free Pretzels ~ I used Snyders's Of Hanovers (They taste great)
6 Strips of Cooked Bacon, Crumbled
1/4-1/2 cup grated Parmesan Cheese (To Taste)
Dried  Parsley Flakes


In another bowl: Whisk
1 Egg
½ Cup of Gluten Free Beer, I used New Grist
1/3 Cup Bob's Red Mill All Purpose Gluten Free Flour
Season to taste: I used
Garlic Powder
Onion Powder
Paprika
Pepper
Parsley


4 Boneless Skinless Chicken Breast all about the same size (Or more if needed)

Dip a Chicken Breast into the Egg Mixture
Then press into the Pretzel Mixture

Place in a 9X13 Pan that has been sprayed with Cooking Spray

Continue until all the Chicken has been coated
Then Spray each piece of Chicken with a little bit of Olive Oil Spray

Bake in a Preheated 350* oven
for 25-30 Minutes or until done
I use a Digital Thermometer to check the Chicken. When the internal temperature reaches 165* the Chicken is done.


ENJOY!


New Grist Gluten Free Beer: Lakefront Brewery
http://www.lakefrontbrewery.com/new_grist.html


Synders of Hanover Gluten Free Pretzels:
http://www.snydersofhanover.com/Products/Cid/9/Prid/318/


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Panko Parmesan Crusted Chicken

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Gluten Free Panko Parmesan Crusted Chicken

Use as much Chicken that you would need to serve your family

4 Boneless Skinless Chicken Breast
I cleaned them up
Then marinated then in
1 Cup Buttermilk
I use the Powdered Buttermilk following the package instructions
Place the Buttermilk into a zip-lock bag add the Chicken Breast
Place the bag into a bowl in-case it leaks.
Place in the Refrigerator and toss around a few time
Marinate for 4 hours or longer

To make the Panko Topping:
Place Gluten Free Rice Chex into a Zip-lock bag... use enough to coat all your Chicken.
Either use a rolling pin or the flat side of a meat mallet and crush the Rice Chex.

Add spices of your choice and taste. I used:
Salt
Pepper
Tuscan Spicy Garlic
Onion Powder
Garlic Powder
Cayenne Pepper
Parsley Flakes

Add lots of Parmesan Cheese
I don't measure the Cheese or Spice. I will give it a taste to see how it is

Toss thoroughly so that everything gets incorporated.

Pre-heat Oven to 400*
Brush a Cookie Sheet with Extra Virgin Olive Oil

Remove the Chicken from the Buttermilk. Do not rinse it.. gently shack off the excess
In a small bowl beat 2 eggs
Dip the Chicken into the Eggs
Then into the Crumb Mixture. Pressing to make sure the Chicken is well coated.
Coat 1 piece at a time. Continue to coat all the Chicken.
Place on the Prepared Cookie Sheet

Spray each piece of Chicken with Olive Oil Spray
Bake for 25-30 minutes or until done and Golden Brown
I use a Digital Thermometer, when the Chicken reaches an internal
temperature of 165* it is done.




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Nutty Nugget Chicken ~ Gluten Free Panko Chicken

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Nutty Nugget Chicken ~ Gluten Free Panko Chicken:

Pre-heat oven 475*

In the video I lined the pans with foil it is not necessary to line the pans with foil
just spray it with Olive Oil Spray

Either buy Boneless Skinless Breast of Chicken and cut them into
Nuggets or Tenders
or buy them pre-cut.

The Original Recipe called for Panko Crumbs, I substituted Crushed Gluten Free Rice Chex.

Depending on how much Chicken you are using
Place Gluten Free Rice Chexs in a Ziplock bag and crush with a meat mallot or rolling pin.

I used Unsalted Sunflower seeds or you can use Pecans..use as much or as little to your taste
Place in a Mini Chopper and Pulse
Place the Chopped seeds/nuts in the ziplock bag
Add to taste:
Garlic Powder
Onion Powder
Salt and Pepper

Depending on how much Chicken you are using

Beat 2-3 eggs in a Bowl

Dip the Chicken into the Eggs
Then Shake & Press in the Coating.
I coated 3 pieces of Chicken at a time

Place the Chicken on the Cookie Sheet

Bake 15 Minutes then turn
Depending on the size of your Chicken finish cooking until done
Making sure not to dry out the Chicken.

I like to serve this Chicken with:

Gluten Free Pasta cooked with Garlic Butter, Parsley and Parmesan and Pecorino Romano Cheese

Salsa

Sliced Tomato with Fresh Mozzarella Cheese, Extra Virgin Olive Oil and Balsamic Vinegar.

ENJOY!

Gluten Free Rice Chex:
http://www.chex.com/Recipes/GlutenFree

DeBoles Gluten Free Corn Pasta:
http://www.deboles.com/products/gluten-free-products.php


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Corel ~ Videostudio ProX4 Professional Video Editing Software

Yummy Gluten Free Chicken

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Yummy Gluten Free Chicken:

Using Hol~Grain Chicken Coating Mix ~ Its is Gluten Free
It comes in an 8oz container.

Conrad Rice mill, inc
www.holgrain.com

Directions are on the can:

Moisten Chicken with either milk or water. Shake off excess liquid.
Place the Coating mix in a Baggie. Add a few pieces of chicken at a time, shake to coat.
Place Chicken in a 9X13 Pan, I sprayed with cooking Spray. Continue to coat all the chicken pieces.
Drizzle Chicken with a little bit of Olive Oil.
Bake in a 425* 45-50 or until done.



Option: For a different taste treat, try dipping Chicken in beaten egg, then coat with mix. Shaking of excess.
You can also Deep-Fry the Chicken. Using a deep fryer at 375*. Fry until golden brown and no longer pink. About 15 minutes.

You can also use this mix to coat Pork, Fish and Vegetables






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Oven Baked Gluten Free Bisquick Chicken

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Oven-Baked Gluten-Free Bisquick Chicken

Preheat oven to 400*

Melt 1 Tbl. Butter in a Glass 13X9 Baking pan in the oven

In a ziplock bag combine:
1 C Bisquick Gluten-free Mix
Seasonings to taste ~ I used:
Salt
Pepper
Mrs. Dash
Garlic Powder
Paprika
Italian Seasoning

Place 2 eggs in a shallow bowl and mix with a fork

I used cut up Chicken Thighs and Drum Sticks (Use chicken of your choice)

Dip Chicken in the eggs, then place in the Ziplock bag with flour mixture,
give it a good shake making sure to coat all sides of the Chicken. Doing a few pieces at a time and repeat until all the chicken has been coated.

Place in the prepared pan skin side down.

Bake 35 minutes. Turn the Chicken and Bake until done. Mine took a total of an hour. I used a digital thermometer to check. Or check making sure juice is clear when thickest part is cut by the bone.

ENJOY!

http://www.bettycrocker.com/products/bisquick/glutenfree



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Spicy Mexican Style Chicken - Gluten Free

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Spicy Mexican-Style Chicken Tenders ~ Gluten Free:

**Gluten Free ~ Please see note**
Pre-heat oven 350*
4 Boneless Skinless Chicken Breast  ~ I cut them into Tenders or use Chicken Tenders  (use whatever amount of Chicken you need to serve)
2 Mexican flavor packets—Taco, Chili, Enchilada, Fajita, Burrito, etc. (I used 1 Fajita packet and 1 taco packet.) (Use more packets if needed)
Empty the 2 spice packets into a Ziplock bag. Shake to mix thoroughly. Be careful when you open the Ziplock bag so that none of the spices go up to your face.

Spray a glass 9X13 pan with Cooking Spray
Place several piece of Chicken into the Ziplock bag and shake to coat them evenly.
Place single layer in the prepared pan. Continue to coat the remaining Chicken.
Bake for about 25-30 minutes or until done. It all depends on the size of the Chicken.
Check after 20 minutes to see how they are doing.

**FOOTNOTE**
I checked the spice packets and did not see any Gluten ingredients in them. I have read that you can get a cross contamination if the product was made in the same factory as Gluten products. I did not have any reaction to using these spice packets. I am new to a GF diet and am not an expert. 



Casa Fiesta Fajita Seasoning: Bruce Foods Corporation
http://forums.glutenfree.com/topic10946.html


Old El Paso Taco Seasoning Mix:
http://www.celiac.com/gluten-free/topic/42691-old-el-paso-taco-seasoning/
http://www.bettycrocker.com/Products/Old-El-Paso


I have been using The Old El Paso Taco Seasoning Mix and Casa Fiesta Seasoning Mix
and have not had any issues. Products do change from time to time so its always best to read the label and check websites to make sure they are Gluten Free.
If you are concerned about Gluten,  I have seen 100 of recipes to make the mixes yourself. They are all very simple to make. I just Google how to make your own mix and up popped a lots of recipes.



I served my Chicken with:
Chopped Avocado
Sour Cream
Fresh Sliced Tomatoes and Mozzarella Cheese,, Sprinkled on Basil, Salt and Pepper and put a dash of Extra Virgin Olive Oil and Balsamic Vinegar
Vermicelli Rice noodles:
After I boiled them. I melted some butter and sauteed some garlic and added a little bit of Parsley and tossed the Rice Noodles in. Sprinkle with Parmesan Cheese.


ENJOY



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Canon PowerShot SX230 HS

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Crispy Funyuns Boneless Chicken Breast - Gluten Free

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Gluten Free ~ Crispy Funyuns Boneless Chicken Breast

I have been trying find a Gluten Free substitute for one of my favorite coatings for Chicken Breast ~ "French's French Fried Onions". I found a bunch of recipes online using "Funyuns Fried Onion Rings".  This is my version of Crispy Funyuns Boneless Chicken Breast Gluten Free.
It taste very good but doesn't have the strong flavor like Frenchs. I did see a few recipes where they added Pringle Onion and Sour Cream Potato Chips. I don't care for those chips, if you would like add a few of the chips along with the Funyuns and crush.
I don't know who came up with the original recipe,,so I don't know who to give credit for the idea.

Crispy Funyuns Boneless Chicken Breast ~ Gluten Free

Heat oven to 400*

4 Boneless skinless Chicken Breast or whatever amount you need

**Check Footnotes**

In a large ziplock bag combine
½ package of Funyuns Onion Flavored Rings (Package size 6 ½ oz) or more depending how much Chicken you are using
2 TBLS any Gluten Free Flour..I used Garbanzo and Fava  Bean Flour by Bob's Red Mill (Use any Gluten Free Flour)
Seasonings to taste
Garlic Powder
Onion Power
Parsley
Salt and Pepper
Use a meat Mallet or a rolling pin to crush the Funyuns.

1-2 eggs in a bowl,, lightly beaten

Melt ¾ stick of butter. Using a pastry brush spread some of the butter onto a cookie sheet.

Dip the Chicken into the Egg
Then press the chicken into the Funyuns mixture in the bag coating both sides of the chicken.
Place onto the cookie sheet
Cover any bare spots
Lightly Drizzle some melted butter over the Chicken.

Bake 20-30 minutes (or until done) depending on the size of your Chicken.
I placed mine under the broil for 1 minute at the end to get it extra crispy.

We enjoyed the taste of this chicken.

*****FOOTNOTE*****  I used more Garlic and Onion powder and added lots of Parmesan Cheese the next time I made this and it tasted even better...adding the cheese in the Ziplock bag******


You could also fry the breast in a frying pan in oil of your choice. I prefer it oven fried.

ENJOY!

http://www.fritolay.com/our-snacks/funyuns-onion.html


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