Monday, July 1, 2013

Italian Breaded Chicken Fingers (Top 8 Free)

Chicken can be boring.  And having it every four days can lead to burn out....quickly.  I have tried preparing it different ways -- baking, grilling, pan frying, etc.  Even with some added seasoning, it still gets boring.  We used to eat Shake N Bake quite a bit, and the kids would gobble it up.  But since going gluten-free, I've had trouble finding a breading that works for us (Top 8 free).  I've often thought about crumbling up bread to make the breading, but life is busy, and I just haven't gotten around to it. 

The other night I made Almond Crusted Chicken, and it was a big hit!  So tonight I thought I'd give Italian Breaded Chicken Fingers a try.  After all, cutting chicken into strips or chunks and calling it chicken fingers or chicken nuggets makes it more appealing. 

Chicken breasts (thawed and cut into strips)
Gluten-Free Bread (I used EnerG Brown Rice Bread)
Italian Seasoning (or any other seasoning you like)

Preheat oven to 425º.  Break up four pieces of bread to a breadcrumb consistency.  Mix in Italian seasoning (I used about 2-3 Tbsp).  Dip chicken breasts into water, then coat with bread crumbs.  Place on foil-lined baking sheet and bake for 20 minutes.  Watch it disappear by kids and adults alike!

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