For the chicken
1/2 cup Gluten Free Bisquick
1/3 cup crushed rice chex
1/2 cup Parmesan cheese grated (or toasted GF Bread crumbs)
1 tsp paprika
1/2 tsp garlic salt (or salt)
1/2 tsp red pepper (optional)
1/2 tsp chili powder (optional)
1 tsp sriracha (optional)
4 chicken breasts
2 eggs lightly beaten (or egg substitute)
Directions: Preheat oven to 450
Line cookie sheet with foil; spray with cooking spray.
Stir Bisquick mix, Rice Chex, parm cheese, paprika and salt in shallow dish. If desired for an extra kick add in the red pepper and chili powder.
Beat the eggs in a separate dish (add sriracha if desired)
Dip chicken nuggets into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture.
Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 25-30 minutes, turning after 15 minutes, until no longer pink in center.
1 Jar of your favorite GF Spaghetti sauce
2 Cups half and half
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
In a sauce pan heat the spaghetti sauce, half and half and cheese and seasoning.
Bring the mixture to a boil
Reduce heat and allow to simmer for 5 minutes
Turn off the heat and cover to keep warm
(You can alter the flavor of the sauce by adjusting the half and half.)
Follow the directions from your favorite brand of GF Spaghetti.
Layer the dish, Spaghetti, Chicken and then the sauce. Feel free to top with more Parmesan cheese. Enjoy!
This should make a large dinner for four.
This is a great gluten free dish to entertain with. The fact that the sauce was Semi-Homemade can be your secret.