It’s hard to believe that we are about to celebrate a new year’s arrival. I feel like 2010 just flew by.
This is always the time when I start making my New Years Resolutions.
One of my biggest resolutions this year is eating more healthy. Although I try to eat a well balanced diet everyday, with the hours my hubby and I work, sometimes we just grab a sloppy joe or two for dinner. (His on a burger bun and mine on whole grain corn hard taco shells).
As some of you know, I tore my left meniscus back in October and have been unable to do a lot of exercise. (I couldn’t really do any exercise, sometimes the pain was so bad I could hardly walk.) So needless to say I have added a few unwanted pounds.
While I was “resting” my knee, I was also working on another cookbook. This one will be filled with healthy low calorie foods.
Here’s a sampling of one of the recipes that you will find in the new cookbook, due out March 2011.
| Prep Time | 20 Minutes |
| Cook Time | 30-45 Minutes |
| Servings |
Servings
|
- 2 Large Boneless Skinless Chicken Breasts
- 1/2 Cup Gluten-Free All Purpose Flour
- 1 Teaspoon salt
- 1/4 Teaspoon black pepper
- 1 Teaspoon Paprika
- 2 eggs
- 2 Tablespoons Cold Water
- 2 Cups Gluten-Free Corn Flake Crumbs
- 1 Jelly Roll Baking Sheet
- 1 Oven-Proof Wire Cooling Rack
Ingredients
|
|
- Preheat oven to 350 degrees.
- Place cooling rack inside of the jelly roll baking sheet and set aside.
- Rinse chicken and pat dry. Cut chicken into bite-sized, about 1 1/2 inch, pieces. Combine flour, paprika, salt and pepper in a flat pan. In a second pan, beat eggs and water together, and in a third pan place the 2 cups of corn flake crumbs.
- Toss the chicken pieces in the flour, then dip them into the egg mixture, (be sure they are well covered in egg), then into the corn flake crumbs. Arrange chicken pieces on the cooling rack baking sheet. Being sure that they don’t touch each other. Bake at 350 degrees, for 30 to 45 minutes until juices run clear and coating is crispy.
- The key to these being crispy is baking them on the wire cooling rack. It allows the heat and air to circulate all around the chicken and the juices to drip into the pan instead of the chicken getting soggy in the juices.
This recipe can also be used on a whole broiler/fryer chicken for the whole family.
Whole boneless chicken breasts do not have to be cut up into nuggets. This recipe can be made for adults by keeping the boneless chicken breasts whole instead of chunking. Although, my husband and my son-in-law both seem to like the nuggets as much as my granddaughters do. 
** Gluten Free All Purpose Baking Flour recipe follows.
***Corn Chex cereal can be used as a more economical substitution for the gluten free corn flake crumbs. Just make them into crumbs in a food processor or blender.
And the following flour recipe can be found in my current cookbook, Gluten Free Get-Togethers along with other flour mixtures.
All Purpose Baking Flour
- 1/2 Cup White Rice Flour
- 1/4 Cup tapioca flour/starch
- 1/4 Cup cornstarch or potato starch
Sift well together and store unused portion in an airtight container in the freezer.
You can make as much of this as needed, just keep the proportions the same.
I hope you enjoy this Chicken Nugget Recipe and don’t forget to check out all the recipes in my Gluten Free Get-Togethers Cookbook.
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