I was going to a tomato basil chicken posted by Be Free for Me, but then I thought I would try to be creative and just kind of wing it. I am glad I did!
This is a really easy recipe that I got the basic from Kraftfoods.com. Of course over time I have made it my own. My daughter loves this dish and asks for it often.
|A gluten free dinner of chicken fingers, fries and veggies in a cheese sauce|
When I first had to change my daughters diet one of the first things she asked was- can she have chicken fingers. I searched and searched and found this Bisquick recipe (which is also on the side of the GF Bisquick box). Our whole family loves these and I hope you will enjoy them as well.
- 3/4 cup GF Bisquick
- 1/2 cup grated parmesan cheese
- 1 tsp paprika
- 1/2 tsp salt or garlic salt (I always use garlic salt for added flavor)
- 3 boneless, skinless chicken breasts, cut crosswise into 1/2 in strips
- 2 eggs slightly beaten
- 3 tbsp butter or margarine, melted
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.
Stir bisquick mix, cheese, paprika and salt in shallow baking dish. Dip Chicken strips into eggs, then coat with bisquick mixture. Place chicken on cookie sheet and drizzle butter over chicken.
Bake 12-14 min, turning after 6 min, until no longer pink in center.
|Chicken should be a golden brown|
It is really a quick and simple recipe to make. Another way to enjoy these is by making the pieces a little smaller, serve with rice and a gluten free sweet and sour sauce for some delicious sweet and sour chicken.