Ahh, yet another way to cook a delicious chicken dinner! This is easy, delicious, and (as always) gluten and dairy free!
I got the idea for the dipping sauce from Sandi Richard though I did not copy the recipe, she gave me the inspiration for it from her cookbook, Dinner Survival.
(note: if you haven't tried Amaranth before, maybe make less than the recipe calls for)
Kath's Rosemary Chicken Fingers with Sweet Honey-Garlic Dipping Sauce and Amaranth
making for 2 with leftovers
10 chicken fillets
1/2 cup kinnickinnick gluten free panko-style bread cumbs
3 tbsp. garlic powder
3 tbsp. onion powder
1 tbsp. paprika
1 tsp. powdered black pepper
pinch of salt
2 tbsp. rosemary leaves
1 egg white for dipping
1 cup amaranth
2 cups water
Dipping Sauce (or use as a gravy if preferred) :
1 gluten free beef bouillon cube
2 tbsp. honey-garlic sauce
2 tbsp. jam (any kind - I prefer Bumbleberry jam for this recipe)
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. chili powder
Heat oven to 375F. Boil water in medium-sized saucepan for amaranth. Once boiled, add amaranth and reduce to simmer. Let cook, uncovered, for 20-25 minutes.
Mix bread crumbs with spices on flat sheet or plate for coating. Dunk each chicken fillet in egg white, then coat with bread crumb mixture. Place on cooking sprayed cookie sheet. Once all fillets have been coated, place chicken in oven and let cook for 20 minutes, but set timer for 15 minutes.
Once timer rings for chicken, set it for an additional five minutes. You will take this time to get started on your dipping sauce. Make sure to follow instructions for cooking beef bouillon cube. Once beef bouillon has dissolved completely, add the rest of the ingredients while boiling until all ingredients are combined. Reduce heat and let simmer until timer rings for chicken.
Plate, and enjoy!
(we put some parsley, black pepper, salt and margarine on our amaranth and it was pretty good!)