1 Cup GF Corn Flakes*
2-3 Tbsp GF flour
3 Tbsp Almond Milk
2 Tbsp Lactose Free Margarine
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Italian Seasoning
4 Chicken breast
Using a blender, puree the corn flakes until smooth. Add the salt, pepper and italian seasoning and mix together. Pour into small bowl.
In separate bowl, spoon 2-3 tablespoons of gluten free flour. Pour almond milk in another separate small bowl.
Rinse and pat dry chicken breast. Dip chicken into flour and ensure entire surface is covered with flour. Rub enough butter/margarine to cover surface of chicken. Dip chicken into almond milk. Dip chicken into cornflake mixture and ensure surface is completed covered.
Cover cookie sheet with aluminum foil. Lightly grease the foil and place chicken on cookie sheet. Bake at 375F for 40 minutes.
*Can also use gluten free crackers or gluten free bread instead of cornflakes.
Yields: 4 Servings
ALLERGEN INFORMATION: Egg Free, Casein Free, Lactose Free, Gluten Free, Yeast Free