One of those household staples that seems to be the hardest to find alternatives for are breadcrumbs. I mean bread crumbs are made of bread right? What is a wheat sensitive girl to do when making meatloaf, or meatballs, or spinach gnocchi, or even breaded chicken?
I confess that I haven't tried the rice equivalent for breadcrumbs. When I read the ingredients I sometimes am overwhelmed and it seems so foreign a concept that I shy away. Well tonight I made "breaded" chicken and created my own breading. It came out delicious and seemed way better then even traditional breaded chicken.
It is not gluten free (I have found that I am definitely wheat sensitive, but not oat), so if you are gluten sensitive/intolerant I would love to know how you would modify this. Please post and share!
Ingredients:
1/4 c. sliced almonds, crushed
1/2 c. quick oats
1 heaping tbsp. ground flax seed
1 tsp. Table Blend Mrs. Dash
Pinch of sea salt
1 egg beaten
2 boneless chicken breasts
Combine first 5 ingredients in a shallow bowl.
Place beaten egg into another shallow bowl.
Cover both sides of chicken with egg. Add chicken to oatmeal and almond mixture and coat well. Place on a greased baking dish and bake at 375 degrees until chicken is done 25 minutes or so depending on the thickness of the chicken.
This had a great crunch and the chicken was nice and moist. My kids even liked it!
I use almond flour as a breadcrumb sub. I usually season it with herbs and a little Parmesan cheese. It adds great flavor and still has a nice crunchy coating.
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