Serves 4 • Takes 40 mins
Gluten Free, Dairy Free and Low Fodmap
INGREDIENTS 2 large chicken breasts, thinly sliced
2 large organic eggs, beaten 1 Tbsp. rice milk 1/3 cup tapioca flour 1/2 cup gluten free breadcrumbs or rice crumbs
1⁄2 cup organic cornflakes, finely crushed 2 Tbsp. hemp seeds
DIRECTIONS Preheat oven to 200oC. Line 2 baking trays with baking paper. In a shallow bowl, beat eggs and milk together and set aside. Place tapioca flour in another shallow bowl and set aside. Combine the breadcrumbs, cornflake crumbs and hemp seeds in another shallow bowl and set aside. Line up bowls on the bench in order the order of flour, then egg mix, then crumb mix for ease of coating. Taking one piece of chicken at a time, completely coat in flour, then egg, then crumbs and place on tray. Repeat coating process with each piece of chicken. Cook chicken in the oven for 30 minutes or until golden brown, turning once halfway through. Serve hot with a side of salad.
Tip: Double the recipe and freeze half for another meal. Just make them up to the cooking stage and instead of cooking, place them in a freezer bag separated by baking paper. When it’s time to cook them, defrost in the fridge and place on trays in the oven to cook.