Gluten Free Sage and Onion Stuffing Breaded Chicken Strips
Posted , in Dinner
As we know, kids love chicken nuggets, but why not make them a little more interesting by coating them in gluten free sage and onion stuffing? Give it a go.
- 2 large chicken breasts
- 1 large free range egg
- 250g gluten free stuffing
- 250g gluten free flour
- Dijon mustard (read the labels and check for distilled vinegar, thickeners, emulsifiers and stabilising agents)
- Gluten free mayonnaise (read the labels and check for distilled vinegar, thickeners, emulsifiers and stabilising agents)
WHAT YOU NEED TO DO
Preheat the oven to 180 degrees celsius. Slice the chicken breasts into strips, or nugget shapes, season with salt and pepper and put to one side.
Get 3 wide bowls. In the first, shake in some gluten free flour, in the second, beat and egg and in the third, the gluten free stuffing, along with a pinch of salt and pepper.
Now, begin by taking the chicken strips and rolling all over in the gluten free flour, then into the egg, then finally into the stuffing, making sure every piece is well coated. Place onto a plate and repeat the process until all the pieces are done.
Place a piece of baking parchment onto a baking tray and pop all the chicken strips on, with a drizzle of olive oil on each.
Place in the oven for around 20 minutes or until golden brown.
Meanwhile, prepare your Dijon mustard mayonnaise by spooning shop bought mayo (make sure the brand you buy is Gluten Free) into a bowl and adding mustard, to taste. Start off with a small amount so’s not to overpower the mayonnaise, then taste and if necessary, slowly add a little more in.
Remove the chicken strips from the oven and use a knife to test whether they are cooked.
Serve up the chicken strips with a healthy salad, potatoes and mustard mayo.