Cooking With Amanda

Monday, February 1, 2016

Gluten Free Pretzel Chicken

I have loved being a gluten free dinner fanatic at Food Fanatic for the past year because it has helped me to be more creative when it comes to planning my family's menus. I am always trying new recipes, and testing them out on my guinea pigs here at home.

This gluten free pretzel chicken was a big winner with my husband. He loved the pretzels on top and the tang from the mustard. I loved how easy it was to make! All you have to do is season the chicken with a pinch of salt and pepper and then spread the top with a little mustard. Dip it in some crushed gluten free pretzels, and then bake until it is cooked through.

My kids loved dipping the chicken in the honey mustard (and to be honest, ketchup.) They will eat almost anything if it slightly resembles a chicken nugget. I got them to eat shrimp last week! I was sure that they would turn their nose up at the copycat gluten free bang bang shrimp I made, but they gobbled it up because they thought it was chicken nuggets. When we were finished with dinner my preschooler told me "I liked those chicken nuggets!" She had no idea I had tricked her into eating shrimp.

I used chicken cutlets for this gluten free pretzel chicken recipe, but you could do chicken tenders instead if you want more dippable gluten free pretzel chicken.

I never spend the money to buy chicken breasts already cut into cutlets at the store. They always seem to cost near twice as much! The regular chicken breasts at the store always seem to be way too big for a normal person to eat. And they are more than two inches thick! They also take forever to cook.

My solution is to butterfly the chicken breasts. It takes just a minute! I lay each breast on my cutting board and cut it in half lengthwise, starting at the thickest end of the breast.

If you open the chicken after you butterfly it, it looks like a heart or a butterfly, which is how it got the name. I focus on keeping the top piece looking beautiful and then if the bottom piece is raggedy I will dice it up to use in a stir fry or to make actual gluten free chicken nuggets. This way you also get two times the meals from the chicken you buy!

Print Save

Gluten Free Pretzel Chicken Recipe

Embed

Ingredients

1 cup gluten free pretzels, coarsely crushed to approximately 3/4 cup
4-6 boneless skinless chicken cutlets, approximately 1/2 inch thick
2 tablespoons mustard
salt and pepper
honey mustard dressing, to dip

Directions

Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup. (or lightly grease the baking sheet)
Sprinkle the chicken generously with salt and pepper.
Spread the mustard on the tops of the chicken cutlets.
Dip the mustard-spread side in the crushed pretzels.
Place on the baking sheet pretzel side up and bake for 20-25 minutes or until the chicken is cooked through (a insta-read thermometer should read 165°F.)
Serve with honey mustard to dip.

Notes

You can use your favorite honey mustard dressing or mix equal parts mustard and honey together.
You can easily use chicken tenders instead of cutlets. I used cutlets because that is what I had on hand.
If you would prefer to pan-fry your chicken, you can do that instead. I preferred baking it because there was less risk of burning the pretzels. Just pan-fry in a hot skillet with about 1 Tablespoon of oil, pretzel side first. Cook for a few minutes and then flip and cook until it is cooked through.

via Food Fanatic http://ift.tt/1P0Wq1K

Put the internet to work for you.

Turn off or edit this Recipe

Lemon Cake Mix Cookies

There is a lot to love with these cookies. Have you ever tried a cake mix cookie? Whenever I make a cake mix cookie, I know exactly what to expect. They are crisp on the outside and soft and chewy in the middle. These cookies also happen to be drizzled white chocolate.

Lemon is not usually a go-to flavor for me, but I have found that my readers love it. My lemon cream pie cookie cups went crazy last summer, so I figured it was time to make you guys another lemon treat. I decided to add lemon zest to the dough because it amplifies the flavor and adds a bit of freshness.

Since this recipe uses cake mix, these cookies rise a lot. So before I put them in the oven, I press down the top of the dough so that the cookies are a bit flatter. However, if you like your cookies to have a dome, there is no need to push them down. In order to keep my cookies even, I always use a cookie scoop. I prefer larger cookies, so I like to use a two-tablespoon size scoop.

I always like to garnish my treats with a little bit of pizazz. For the white chocolate drizzle, I find it best to use a high quality chocolate because it melts more smoothly. I melt my white chocolate in the microwave at 50% power, which prevents the chocolate from burning or seizing up. I use a piping bag to drizzle my chocolate, but a sealable plastic bag will work. You just need to tip off the very tip of the bag.

The possibilities are endless when it comes to a cake mix cookie. I hope you will make these your own.

Print Save

Lemon Cake Mix Cookies Recipe

Embed

Ingredients

1 2/3 cups all-purpose flour
1 cup lemon cake mix
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
zest of one lemon
2 ounces white chocolate

Directions

Preheat oven to 350°F
In a separate bowl, combine flour, cake mix, baking powder and salt. Whisk to combine.
Soften butter in the microwave for 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2 to 3 minutes.
Add egg and vanilla extract and beat until well combined. Zest lemon into mixing bowl and beat until lemon zest is incorporated.
Reduce mixer to low speed and slowly add dry ingredients. Once combine, increase speed to medium high and beat for 1 to 2 minutes until soft dough forms.
Spoon 2 tablespoons of cookie dough onto a lined baking sheet. Gently press the top of the cookies down with the back of spoon or spatula. Bake at 350° F for 10 to12 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack. Cool completely.
In a small bowl, microwave white chocolate at 50% power for 30 to 60 seconds. Pour melted chocolate into a small piping bag and drizzle over cooled cookies. All chocolate to cool until firm. You can speed it up by refrigerating the cookies.