A Gluten-Free Recipe

For almost a year now, my diet has consisted of Tacos, Chicken Alfredo over rice, and soup. Occasionally I’d roast a whole chicken. Two weeks ago I added pizza back in, thanks to my mother and Namaste Foods. Not that I didn’t know about the gluten-free pizza crust because I did, but at $7.00 a bag and the high probability of an icky taste, I just didn’t think it was worth the try. My mother, however, did. On Christmas, she gifted me with a pizza crust mix. I guess you could say I was totally shocked. At first I thought I enjoyed it because I had only had two personal pan pizzas from a local pizzeria, Via’s, over the last few years. And although I did like those take outs personal pans, I could definitely taste the rice flour, which is something I’ve become accustomed to and would have been all right if the crust hadn’t been soggy as well. Surprisingly, it was absolutely delicious. I even made the family try just to make sure, and they loved it too.

So this week, I stepped out of my tried and true norm. When I went to the grocery to purchase my pizza mix, I found a tortilla crumb mix (I can see some of you rolling your eye, why didn’t I just buy milled corn) with two interesting recipes on the back.

Here is the first:

 

Breaded Ranch Chicken              

1 cup Tortilla Crumbs*            

3/4 cup grated Pepper Jack Cheese

1 egg                                        

1/2 cup melted butter               

1-2 pounds boneless, skinless chicken breasts

In a shallow bowl, combine Tortilla Crumbs, cheese and melted butter. Dip chicken pieces in egg that has been lightly beaten. Roll in Tortilla Crumb mixture to coat (this didn’t look like any coating I’ve ever seen and it didn’t stick to the chicken real well). Place in greased, shallow baking dish. Bake, uncovered, at 350 degrees 30-40 minutes until done (I baked at 375 for 1 hour).

I think corn is an acquired taste, one that I am still working on. But I have to say this wasn’t too bad. Although two of the kids didn’t like it (they’re picky eaters) hubs and the youngest did like it. I’d eat it again, and it wasn’t too hard to make.

As to why I didn’t buy milled corn, uh, it didn’t cross my. I think next time I just might give it a try and add my own seasonings. This whole thing of learning how to cook outside of boxed dinners is taking some getting used to.

Gluten Free Post The picture of the pizza crust mix was taken from the Gluten Free Post, with their review of the pizza crust, which I’ll tell you they didn’t like. 

*Tortilla Crumbs is a product made by the Soynut Butter Company

 

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