Good morning Lords and Ladies. I think it might be best to turn my Monday Meals post into a Tuesday Meals post since I routinely don’t get my recipe posted until the day after . . . please forgive me.
Today’s yummy dinner recipe comes courtesy of the Soy Nut Butter company. I found their Gluten Free Tortilla Crumbs on clearance (surprise!) in Meijer (Gluten Free aisle) and decided to give them a whirl. We have not been disappointed. I have varied their recipe slightly to match up with what we had in our cabinets/fridge and used it with fish (tilapia) instead of chicken.
Without further ado:
1 cup Tortilla Crumbs
3/4 cup of grated Pepper Jack Cheese (I’ve used Parmesan instead)
1 egg
1/2 cup melted butter (we use Smart Balance Light)
1-2 pounds boneless, skinless chicken breasts
optional: I added cumin and garlic powder but if you’re using Pepper Jack you wouldn’t need it.
In a shallow bowl, combine Tortilla crumbs, cheese and melted butter. Dip chicken pieces in egg that has been lightly beaten. Roll in Tortilla Crumbs to coat. Place in greased shallow baking dish. Bake uncovered at 350 degrees 30-40 minutes until tested done.
I plan on actually whipping this up today and freezing it for use over the weekend (when I get lazy and don’t feel like cooking) so we don’t end up eating out when we get hungry and can’t make up our minds what to eat.
Note: I am guessing that they had placed these on clearance because they no longer plan to stock them @ our Meijer as there weren’t any when I went to buy more. Bummer! They did have the regular corn crumbs though which might work or you could make your own tortilla crumbs. The key is to have them very finely ground. On the Soy Nut Butter website they are pretty pricey but you could buy them there.
www.queenoffree.net
