It’s Recipe Redux time again! The theme for August is all about getting back into the swing of things after the fancy-free lifestyle of summer…
“After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!”
…and I have to say with 2 days until school starts, I am definitely ready for my kids to head back to school and have a consistent schedule again! Because when they have a consistent schedule, I can have a consistent schedule! Don’t get me wrong, I love our fancy-free summers but towards the end of the August, everyone gets excited about the upcoming year with all it’s potential for new adventures, new friends and new growth….and consistently. 🙂
But the one thing I don’t love about the school year are all the crazy evenings with meetings, practices, and stuff. It is so important on the busy weeknight evenings that we to have some simple, easy and delicious recipes to we can throw together quickly. So, that is one of the reasons I love this recipe! It is simple, pretty quick and deliciously full of flavor! My kids love it, even the chicken haters in my family. 😉
Hope you enjoy it!
First we are going to make the liquid that we dip the chicken tenders in for max flavor. It has dijon mustard, minced garlic (you can use garlic powder to speed things up), salt and fresh ground pepper.
Then add 1/2cup of chicken broth and whisk it together until it is well mixed.
Next for the breading. In many traditional baked chicken tenders, you some sort of bread crumb like Panko, but to make this one gluten free I am using crushed up Rice Chex. I placed about ~2 cups Rice Chex in a large gallon bag and crush them up with your hands.
Now we are ready to coat the pre-cut chicken breast tenders. Place ~1-2 cups of gluten flour in a bowl, along side a plate containing the crushed up Rice Chex and the Dijon mustard dredging mixture.
Then follow these steps:
- Coat the chicken in the gluten free flour (this allows the rice Chex to stick, so don’t skip this part)
- Quickly dredge in the Dijon mustard mix
- Coat the chicken in the crushed up rice Chex
- Place on a lined or greased baking sheet.
Bake the chicken tenders at 425 degrees for about 15min. Don’t over cook or they will be tough and dry since they don’t have any added fat.
Enjoy!
- 1.5-2lbs pre-cut chicken breast tenders
- 2 cups Rice Chex
- 1-2 cup all-purpose gluten free flour mix (if not gluten free can use reg flour)
- ½ cup of chicken broth
- 2 TBsp Dijon musturd
- 1tsp Finely ground Sea Salt
- Generous amount of free Ground Pepper
- 2 Cloves of garlic (can also use 1tsp garlic powder for a short cut)
- Place the musturd, salt, pepper, garlic and chicken broth in a bowl and whisk together until well combine.
- Then place the gluten flour in a bowl, along side the plate crushed up Rice Chex and the Dijon mustard mixture, then follow these steps
- Steps for Breading the Chicken:
- Coat the chicken in the gluten free flour
- Quickly drudge in the Dijon musturd mix
- Coat the chicken in the crushed up rice chex
- Place on a lined or greased baking sheet.
- Bake at 425degrees for about 15min (don't over cook because they will get dry and tough easily.
