Saturday, July 2, 2011

Pretzel chicken

This chicken makes great chicken fingers and would even be yummy served over pasta like Chicken Parmesan.

Pretzel Chicken
boneless, skinless, chicken breasts
crushed allergy-free pretzels (I used about 1/3 of a bag of Glutino pretzels)
2 tsp oregano
1/4 tsp caynne pepper
1/2 tsp sage
1/2 tsp thyme
1/4 tsp basil
1/4 tsp onion powder
1/4 tsp black pepper
3 T rice milk mixed with 6 T olive oil (blended very well)
1/2 cup rice flour

Preheat oven to 425.  Cut chicken breast into strips.  Crush pretzels (or use food processor) and combine the crumbs with the spices.  Pour rice flour into a shallow bowl and dredge each chicken strip in flour.  Then dip the strip into the milk/olive oil mixture.  Finally, dredge the chicken in the pretzel and spice mixture.  Place in a greased baking dish and bake at 425 for 20 minutes (turning chicken strips after 10 minutes) or until chicken juices run clear.  Cooking time will vary according to chicken strip size.

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