Easy Gluten Free Baked Chicken Breasts Recipes

GLUTEN-FREE OVEN BAKED CHICKEN

Steps:

• Heat oven to 400°F. Melt butter in 13x9-inch baking dish in oven.
• In medium bowl, stir Bisquick mix, salt, paprika, garlic powder and pepper. Place eggs in shallow dish. Dip chicken into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place skin side down in heated dish.
• Bake 35 minutes. Turn chicken; bake about 15 minutes longer or until juice is clear when thickest part is cut to bone (165°F).

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

EASY LEMON CHICKEN -GLUTEN FREE

Steps:

• Using a meat mallet or your rolling pin, gently pound the chicken between sheets of cling-wrap until 1cm thick.
• Dip chicken in the beaten egg white and then coat in the rice flour (or GF plain flour). Shake off any excess flour.
• Heat the butter and oil in a large frypan. Cook chicken until lightly browned on both sides and cooked through. Drain on absorbent kitchen paper.
• Meanwhile- blend the cornflour, brown sugar and the lemon juice in a small saucepan. Add the grated ginger, soy sauce and the stock. Bring the sauce to the boil and stir constantly until the sauce thickens.
• Slice the chicken,serve drizzled with the sauce and some extra lemon wedges or slices.

BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F/220°C. Line a large baking sheet with foil and/or baking paper for easy clean up. Set aside.
• Mix together the spices in a small bowl.
• Place the chicken breasts between two pieces of plastic cling wrap or aluminium foil and pound them down to make them even in thickness. You can use a rolling pin if you don't own a meat mallet. This will help the chicken cook faster, more even and make for more tender chicken.
• Place the chicken on the lined baking sheet - make sure not to overlap the chicken.
• Drizzle and rub olive oil all over the chicken. Sprinkle the seasoning blend and rub all over the surface of the chicken. Try to cover as much surface area as you can with spice blend.
• Bake in the preheated oven for 18-20 minutes or until cooked through. The internal temperature of the chicken breast should be at least 165°F. Cover will a piece of foil or a bowl and let rest 5-10 minutes before slicing and serving. Enjoy!

EASY GLUTEN FREE BAKED CHICKEN BREASTS

Steps:

• 1. To brine your chicken breasts, simply fill a large bowl with 4 quarts of warm water and ¼ cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts and pat dry with a paper towel when ready to use.
• 2. See the rest of instructions @@ http://goo.gl/xaXcNa