Skip to main content

{Gluten-Free} Oven-Baked Chicken Over Waffles


I've joked that my boys think they live in a restaurant. But, sometimes, I realize that they practically do.

"Mom," requested the little Wom yesterday, "I'd like to have chicken and waffles for breakfast for your anniversary." Okay.


So, today, on my seventeenth wedding anniversary, I made him chicken and waffles. But I made them gluten-free so Jake could enjoy them, too.

I'm just going to share my recipe for the chicken as I used a gluten-free mix from Trader Joe's for the waffles...and the gravy was an afterthought that I threw together after I discovered that I forgot to pack the maple syrup. So, just use your favorite waffle recipe and your favorite gravy recipe. I'll share mine eventually.

Ingredients

  • ¾ C gluten-free baking mix (I used the blend from Trader Joe's)
  • ½ C grated Parmigiano-Reggiano
  • 1 t dried oregano
  • 1 lb boneless, skinless chicken tenderloins (approximately 10 tenderloins)
  • 2 eggs, slightly beaten
  • 3 T butter, melted
  • Also needed: waffles and gravy for serving

Procedure

Preheat oven to 450 degrees F. In a medium size bowl mix together gluten-free baking mix, cheese, and oregano. In a smaller bowl, whisk the eggs. Line a baking sheet with parchment paper.

Dip chicken into eggs then toss in flour mixture. Place it on the prepared baking sheet. Repeat for the remaining tenderloins. Drizzle melted butter over the chicken (approxmately  ½ tsp on each).

Bake for 10 minutes. Flip chicken and bake for an additional 8 minutes or until chicken is firm to the touch and no longer pink in the center.

To serve, place a waffle on your serving plate. Top with 2 tenderloins. Drizzle with gravy. Serve immediately.


It was a hit! Jake even declared, "Now I know why he orders this when we go out to brunch." I'll admit: It was pretty darn tasty!! 


With full bellies, we walked across the street and rented bikes for the morning. What fun. Happy anniversary to me...and Jake! I'm glad D suggested chicken and waffles. It was a great way to start the day.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an