Monday, August 22, 2011

Flourless Crusty Baked Chicken

Going beyond gluten-free to grain-free is sometimes tricky for making filling meals. However, a cracker recipe on the back of some Bob's Red Mill sunflower seeds gave me the idea to modify the recipe for a "breaded" baked chicken that was very tasty and filling.

6-8 chicken pieces
1/4 cup. coconut oil

Grind to crumbs in blender or food processor:
1 cup sunflower seeds, toasted
1/2 cup unsweetened shredded coconut

Place crumbs in a wide bowl and add:
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1/4 tsp. ground ginger
1/4 tsp. cayenne powder (or paprika if you don't like the heat)

- OR-
just add a generous amount of your favorite seasoned salt!

Dip chicken pieces in coconut oil and then roll in crumbs. Place in a greased (or even better, greased aluminum foil-lined for easy clean up) baking dish and bake at 350 for about an hour (depending on piece sizes).

I served this chicken along with a generous mound of steamed cabbage and carrots topped with this saucepan combination:
1/4 cup. melted butter,
1 tbsp. chopped onion (or 1 tsp. onion powder)
1/2 tsp. ground ginger,
3 tbsp. white vinegar,
1/2 t. salt
Freshly ground pepper to taste

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