Monday, November 3, 2014

Chex Chicken (Top 8 Free)

Our life has been rather hectic lately, and the chaos usually takes its toll in the kitchen.  We have been living on gluten-free noodles in one form or another for longer than I want to admit.

Tonight I had enough time to think about what to make for dinner and time to prepare it.  I had roasted some broccoli a few nights ago, and I wanted to serve the leftovers tonight.  I usually either heat up frozen broccoli or steam fresh broccoli, but I was inspired by a coworker to try roasting some at home.  I simply cut up raw broccoli into a 9x13 dish, spritzed it with some oil, and topped it with some freshly pressed garlic.  Then I baked it in the oven at 425º for 10-15 minutes.  It has a nice crisp texture and restaurant quality flavor.  This may be the only way we eat it from now on.   

Once I decided to serve the leftover broccoli, I had to figure out what to make with it.  We had a bag of frozen chicken in the freezer, so I thawed it out in the microwave to make the baking process faster.  I also spotted some boxed Lundberg rice (like Rice-a-Roni) in my pantry, and I knew I had a favorite meal in the making.


Chex Chicken
Chicken breasts
Melted butter (I used Earth Balance dairy-free, soy-free butter) 
Rice Chex (or any other variety of cereal/chips/crackers you like. Corn flakes would taste great too)

 Preheat oven to 425º.  Simply coat each piece of chicken with melted butter, then coat with crushed cereal.  Place in a baking dish and bake for about 20 minutes (or until it is thoroughly cooked). 

Another easy-peasy dinner to add to our recipe box.

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