Monday, January 13, 2014
Gluten-Free Crispy Cheesy Baked Chicken
Over the weekend I journeyed up north to visit my grandparents. One evening for dinner, my grandma made a delightful chicken, and upon request, allowed me to copy it the recipe. Good thing, too, I was completely drawing a blank on what to post today.
I am not often too crazy about consuming chicken. Usually it's dry and bland, lacking in moisture as well as flavor. I mostly avoid that kind of meat unless it is battered and fried. However, this recipe defied all of my expectations. It was the total opposite of most chickens I have tasted. Now that I know how fantastic chicken can be, perhaps it will make more appearances in future recipes. I have a very intriguing lemon garlic chicken recipe that I have been wanting to try. By the way, so sorry this recipe is being posted so late, and have a fantastic Monday!
Gluten-Free Crispy Cheesy Baked Chicken:
4 chicken breasts, each sliced into 2 pieces
1 cup crushed gluten-free multi-grain crackers, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cheddar cheese
1 teaspoon dried parsley
Put milk, cheese, and cracker crumbs in separate bowls. Mix salt and pepper with crackers. Dip chicken in milk, roll in cheese, followed by cracker crumbs.
Place in a 9x13 greased pan. Sprinkle with parsley. Cover with foil, and bake for 35 minutes. Remove foil, and bake an addition 10-15 minutes until chicken is golden and crispy.
1 10 oz can gluten-free cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
Combine and heat until hot. Serve over chicken.
Note: Gluten-free crackers can be replaced with Ritz cracker if desired. Look forward to seeing gluten-free granola bars as Thursday's recipe!