This is a collaboration of the hubby & I. To make this yummy meal you need:
Boneless chicken breasts
Gluten free bread crumbs (we used Auora ones this time)
Herb & garlic cream cheese (we used Philly brand)
A bread of some sort torn up(we used an udi's hot dog bun)
Egg
Corn starch
Mexicasa salsa (we puréed ours)
Flatten the chicken out with a kitchen mallot between two silicone baking sheets or plastic wrap. I find filleting it further can help get it even. In a bowl mix some cream cheese with your torn bread. It may help to heat up the cream cheese a bit in the microwave first. In 3 bowls prepare your egg wash (crack egg into bowl & mix), corn starch (really any gluten free flour will work), and bread crumbs. Place the desired amount in the just off middle of the chicken. Roll in ends and then roll the remaining. Dip rolled chicken in corn starch then in your egg wash then bread crumbs. Place on rack in a roasting pan (no lid). Place in oven at 375 and bake for 40 minutes. This time will vary depending on how hot your oven is and how many piece you have. Top with the puréed salsa for extra yumminess (or with marinara sauce).
Bonne Appétit
❤️Mélissa
No comments:
Post a Comment