BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE
This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance.
Provided by Chef 616082
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Line a cookie sheet with parchment or spray with non-stick coating.
- If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
- If you are using fish cut to same size.
- Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
- Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
- Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
- Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
- They reheat nicely in a toaster oven.
- We serve the chicken with the honey mustard sauce and fish with the tartar sauce.
Nutrition Facts : Calories 1076.5, Fat 71.2, SaturatedFat 13.2, Cholesterol 319.5, Sodium 1458.1, Carbohydrate 70.5, Fiber 1.3, Sugar 17.6, Protein 40.2
BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
HONEY MUSTARD CHICKEN NUGGETS
This recipe was found in some cookbook by my friend's, friend's, sister-in-law. Since then my friends and sister-in -laws have all made in in a span of one week. A real hit.
Provided by Across the Ocean
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into nugget size pieces.
- Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
- Coat chicken nuggets in mixture and then coat with crumbs.
- Place in a slightly greased pan and bake on 400 for 10-14 minutes.
- You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.
Nutrition Facts : Calories 349, Fat 18.9, SaturatedFat 4.6, Cholesterol 96.6, Sodium 372.8, Carbohydrate 13, Fiber 0.5, Sugar 9.7, Protein 31.1
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