INGREDIENTS
1 1/2 cups quick-cooking oats (certified gluten free)
1/8 or less tsp Red pepper
1 tablespoon chili powder
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
Chicken tenders
2 tablespoons Spectrum All-Vegetable Shortening
DIRECTIONS
Coat a 13-in. x 9-in. x 2-in. baking dish with Spectrum All-Vegetable Shortening; set aside. In a large bowl combine oats, red pepper, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in water, then coat with oat mixture. Press chicken into mixture firmly on both sides. Place in prepared baking dish. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear. Flip once half way through baking.
Thursday, April 17, 2008
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1 comments:
This is also a great looking recipe. My little guy is still too younge for this type of thing but I will remember it for later.
I am thinking GF breadcrumbs would also work - may give that a try.
Thanks so much,
sarah
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