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