Gluten & Garlic free | Prep time: 30 min | Cooking time: 15 min | Serves 4-6
Tools required for this recipe
- 1 large, food grade sealable bag
- Measurement and stirring utensils including tongs
- Stove top
- 1 pan
Ingredients
- 1 teaspoon Mixed spices (I use Eclipse 11 herbs & spices mix)
- 1 teaspoon Herbs de provence
- 1 1/2 Cups Gluten Free breadcrumbs
- 500-700g Chicken breast, sliced to bite-sized pieces
- 60g Butter or margarine
Instructions
- Put the 3 eggs in a bowl and beat with a fork until they are smooth with no lumps.
- Place the breadcrumbs, herbs and spices in the large food grade bag and shake until mixed.
- Grab some tongs and dunk a couple of pieces of sliced chicken in the egg.
- Place the egged chicken in the bag in batches. Jiggle the bag around until the batch is coated then pull each piece out with tongs and set aside and do the next batch. Try not to crowd the chicken in the bag.
- Pull the crumbed pieces out of the bag and set aside.
- Put a generous portion of the butter / margarine in a pan.
- Using tongs, put the chicken pieces into the pan and fry on medium heat, turning regularly until cooked. You’ll likely need to do this in batches as you don’t want the chicken sticking together.
- The chicken will suck up a lot of the butter so be liberal and ensure there is enough for the chicken to not go dry.
Notes
- This recipe does not freeze well at all, but can be reheated in an oven quite nicely.
- This recipe is intended to be served with vegetables and / or chips on the side.
glutenfreebliss.cooking 