Gluten Free Panko-Crusted Paprika Chicken

1 cookbooks

Bake it with veggies for an easy one pan meal, or simply by itself. Either way, a healthy gluten-free dinner is ready in under 45 minutes! Perfect for entertaining guests or feeding the family.

Cotter Crunch

Serves 6

15 Ingredients

2 pound Skinless Chicken Breasts

4 slice Gluten Free Bread

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1 pinch Ginger

1 sprig Oregano

1/4 teaspoon Turmeric Powder

to taste Salt

to taste Pepper

2 Eggs

1 teaspoon Dijon Mustard

1/4 cup Almond Meal

1/2 pound Asparagus Spears

to taste Olive Oil

to taste Lemon

11 Steps

Steps 1

Preheat oven 415 degrees F.

Steps 2

Clean your chicken and place on large pan or plate. Line a sheet pan with foil or parchment paper. Set aside.

Steps 3

Next, tear your Gluten Free Bread into smaller pieces and place in food processor or blender.

Steps 4

Add in your Garlic Powder, Smoked Paprika, Salt, Pepper, leaves from the Oregano, Ginger and Turmeric Powder. Blend until a panko/meal crumb batter is formed.

Steps 5

Place gluten-free panko in a small bowl. Place your Almond Meal in a seperate bowl.

Steps 6

Whisk your Eggs together in a third bowl.

Steps 7

Coat each piece of chicken with almond meal, then generally salt. Douce the chicken in your egg mix then roll it in the panko/bread seasoned mix. Place on sheet pan.

Steps 8

Place in oven at 415 degrees F for 25 minutes or so.

Steps 9

If you want to add vegetable, then add your Asparagus Spears to the pan after the chicken as baked for 10 minutes by itself. Just remove the pan from oven, add your asparagus, drizzle Olive Oil over the asparagus. Then add salt and pepper.

Steps 10

Place back in the oven for another 15 minutes or until chicken is no longer pink in the middle.

Steps 11

Remove and squeeze fresh juice from the Lemon on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper. Serve and enjoy!