Chicken Nuggets
Chicken Nuggets
Adapted from the recipe "Healthy Baked Chicken Nuggets"
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
1/2 c Gluten Free breadcrumbs*
1/4 tsp Italian herb seasoning
2 tsp olive oil
2 tbsp grated parmesan cheese
olive oil spray
1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.
3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.
*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.
More Posts from Carefreeglutenfree and Others
Chunky Chicken Noodle Soup
"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Soup does its loyal best, no matter what undignified conditions are imposed upon it." - Judith Martin
1 pkg. boneless, skinless chicken strips
4 cups water
3/4 tsp. poultry seasoning
1/4 tsp. thyme
1/4 cup diced onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 tsp. pepper
2 cups chicken broth
3 cups pre-cooked rice pasta (fettucini or spirals)
1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.
2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.
3. In separate pot, cook rice pasta according to directions. Drain.
4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.
"Laughter is brightest where food is best."
- Irish Proverb
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
- Julia Child
Chocolate Eclair Cake
1 (8 oz.) box Gluten Free graham crackers
1 large instant vanilla pudding
2 1/2 c. milk
Pinch of salt
1 (8 oz.) Cool Whip
1 (16 oz.) container Gluten Free chocolate frosting
1. Mix pudding and salt with milk and let stand for 15 minutes.
2. Fold in Cool Whip.
3. Line a square pan with whole graham crackers. Cover with pudding. Layer twice, ending with crackers on top.
4. Melt chocolate frosting in the microwave (about 30 seconds). Pour melted chocolate frosting over the top.
5. Refrigerate until set (at least one hour). Serve.
-
walmartversionofyou-blog liked this · 13 years ago -
noglutennaturalgirl-blog liked this · 13 years ago -
housefed-blog liked this · 13 years ago -
mycircus-mymonkeys liked this · 13 years ago -
carefreeglutenfree reblogged this · 13 years ago
Simple recipes modified for an allergen-free lifestyle.
122 posts