1 lb. boneless chicken breasts
1/2 c. Enjoy Life Crunchy Rice with Chia cereal
1 T. sorghum flour
1 T. tapioca starch
1 T. dried basil
1 T. dried thyme
1/2 tsp. ground pepper
1/2 tsp. salt
oil
4 oz. canned or 1 c. fresh sliced mushrooms
2 T. chopped fresh basil (optional)
Marinade the chicken in the zesty italian dressing for at least 1 hour, drain. Meanwhile, heat the oven to 350 degrees. Prepare a shallow pan by brushing with canola or olive oil. Blend in a blender, the cereal, sorghum flour, tapioca starch, basil, thyme, pepper and salt. Pour this mixture into a plastic bag, such as a bread bag or gallon ziploc bag. Add the chicken a piece at a time, close the bag and shake. Remove breaded chicken and place in the shallow pan. Repeat until all chicken is breaded and in the pan. Bake for 30 min.
Meanwhile, saute the mushrooms with the basil in a little bit of olive oil. Serve on top of the chicken when it is done cooking. This good served with Wild Rice and cooked Green Beans.
oil
4 oz. canned or 1 c. fresh sliced mushrooms
2 T. chopped fresh basil (optional)
Marinade the chicken in the zesty italian dressing for at least 1 hour, drain. Meanwhile, heat the oven to 350 degrees. Prepare a shallow pan by brushing with canola or olive oil. Blend in a blender, the cereal, sorghum flour, tapioca starch, basil, thyme, pepper and salt. Pour this mixture into a plastic bag, such as a bread bag or gallon ziploc bag. Add the chicken a piece at a time, close the bag and shake. Remove breaded chicken and place in the shallow pan. Repeat until all chicken is breaded and in the pan. Bake for 30 min.
Meanwhile, saute the mushrooms with the basil in a little bit of olive oil. Serve on top of the chicken when it is done cooking. This good served with Wild Rice and cooked Green Beans.
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