Really Easy Baked Chicken Breasts, Allergy Friendly!

I came up with this recipe at lunch today and thought I'd share it.  You can use pork, chicken, turkey cutlets or even fish.  It is on the "Shake-N-Bake" principle.


Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.


Really Easy Baked Chicken Breasts, Allergy Friendly!


4 boneless, skinless chicken breasts
Cooking oil


First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time.  Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations.  Meanwhile, pre-heat the oven to 400F.


Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo) or sea salt and pepper to taste.


In another dish combine about 1/3 cup each of cornstarch and corn meal.  Add about 1 teaspoon Italian seasonings and 1/4 teaspoon garlic granules.  Mix them well, then dip the chicken one piece at a time in the breading mixture.  Coat it thoroughly and shake off the excess.  Place the meat back onto the baking sheet so that the pieces aren't touching.  Bake the chicken for about 30 minutes or until it is becoming golden.


Enjoy!


cSharron Long and Adams Media, all rights reserved