The weather is getting gorgeous out. Time to experiment with new grilling recipes. Not only do they taste wonderful but there are definitely less dishes to clean up.
4 small skinless chicken breasts (I pounded mine out)
1/4 cup GF Sun-Dried Tomato Vinaigrette Dressing
Marinade your chicken for the day.
Finely chop 1 medium tomato
1/2 cup Mozzarella Cheese (I just cubed some)
1/4 cup chopped fresh basil or 1 tsp dried basil leaves
2 Tablespoons of the Sun-Dried Tomato Vinaigrette Dressing
Mix together and let flavors mix while you grill your chicken. Once chicken is grilled on one side flip and top evenly with tomato mixture. Close lid and grill for approximately 8 minutes more or until chicken is grilled through.
Tags: chicken, dinner
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Happy May Day to All of my Friends!!
I adapted this recipe from a Rachael Ray recipe. It was wonderful. The chicken was so moist.
Pretzel Crusted Chicken Fingers with Cheddar Mustard Sauce
1 lb Chicken Fingers
2 eggs
About 1 1/2 cups crushed Gluten Free Pretzels
(You need about 1 1/2 cups after the pretzels are smashed)
Salt and Pepper to season
Dip each chicken finger in the beaten egg and cover with the crushed pretzels. Lay fingers on a cooling rack on top of a cookie sheet and bake in the over on 375 for about 20 minutes.
2 Tablespoons Butter
2 Tablespoons Corn Starch
2 Cups Milk
3/4 lb, about 2 1/2 cups sharp yellow cheddar cheese, shredded
2 heaping tablespoons of spicy brown mustard
1/4 cup parsley
While the chicken is in the oven in a medium saucepan, melt the butter and add the cornstarch. Cook for about 1 minutes whisk in the milk. Once the milk starts to bubble, stir in the cheese and mustard with a wooden spoon, season with salt and pepper and remove cheese sauce from the heat.
Place chicken on a plate, drizzle with mustard-cheddar sauce and top with parsley.
While the chicken is in the oven in a medium sauce pan melt.
Tags: Cheese, chicken, dinner, Pretzels
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