Baked Gluten Free Chickenfish Nuggets With Honey Mustard Sauce Recipes

GLUTEN FREE BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Cut off excess visible fat from chicken breasts.
• Place chicken in food processor along with cayenne, garlic powder, Italian seasonings and 1 teaspoon salt.
• Grind the breasts and seasonings. Set aside.
• In a shallow bowl combine Parmesan cheese, flaxseed, breadcrumbs and pepper and remaining 1 teaspoon salt.
• Stir well to combine.
• In another shallow bowl whisk egg and water until blended.
• Form small chicken nuggets, dip in egg mixture, then in dry ingredients. Flip to coat all over nugget.
• Place on a baking sheet sprayed with nonstick cooking spray.
• Bake 15 minutes then flip over.
• Spray this side with nonstick olive oil cooking spray.
• Continue to cook another 10-15 minutes until golden brown. Makes 36-45 depending on size.

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Season chicken breasts with salt and pepper. Place in the prepared baking dish.
• Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let cool 10 minutes before serving.