Wednesday, May 1, 2013

3 Picky Eaters Approved Paleo Gluten Free Chicken Strips

The only thing I didn't like about this recipe was that I couldn't send the left-overs to school for lunch because of the almonds (nuts). All five of us thoroughly enjoyed these chicken fingers.

My 5 year old loved them and asked for seconds. She even held one up, stared at it and said "How did you make this Mom"?

My 4 year old "I don't eat meat and I don't like much of anything" daughter cleaned her supper plate, ate them again for a bedtime snack and the next day for lunch. Are you S-E-R-I-O-U-S. This is meat we are talking about.

Baby picked them off his tray until they were gone. He has already learned to sift through what he doesn't like and pitch it over the side of his highchair so he definitely liked it.

Needless to say, if I can make one entree that our whole family will eat that's a good thing. Hope they turn out just as good for you. And of course they are wheat-free, low-carb and not full of processed junk. You can feel good about serving this to your kids.

Paleo & Gluten Free Chicken Strips

5 or 6 medium sized boneless skinless chicken breasts, cut into 1 inch strips
2 free run eggs, well beaten
1 - 2 Tbsp organic extra virgin olive oil

Breading Mixture
1 cup blanched almond flour (can't see why almond meal wouldn't work)
2 Tbsp organic coconut flour
1/4 cup ground golden flax
1 tsp onion powder
1 tsp garlic powder
1 tsp fine sea salt
pinch of black pepper and parsley

Preheat oven to 375 degrees. Put beaten egg in a shallow dish and the breading mixture into a separate shallow dish for dredging. Pat the chicken pieces dry with a paper towel before breading to help the egg/breading mixture stick. Dip each chicken strip first into egg and then into the breading mixture. Place in a well-greased baking sheet or casserole in a single layer. Drizzle the chicken strips with olive oil. Bake for approx. 35 minutes. Serve and watch them disappear.

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