Tuesday, February 12, 2013

Not Another Chicken Recipe

Yeah, yeah, it's another chicken recipe. But I promise that it's unlike anything that I have ever posted. It is melt in your mouth, amazing chicken. And, all thank to one special ingredient.
I have to give a bit of background: Tom and I have been interested in the Paleo diet since I found out about my allergies. Thomas is a member of MMA University here in Calgary, and they support Steve's Original - a company that makes all Paleo products and proceeds go to support Steve's Club. So basically, you're clean eating and helping to support fit kids!
ANYWAYS, Tom bought Steve's Paleo Seasonal, Chef, and Original samplers and they were delivered within a week. In the Paleo Chef sampler, you receive different sauces in about 600 mL bottles. They are delicious, and completely gluten and dairy free! (Remember to read all ingredients with a seafood allergy unless product is specified to not have any seafood!)
If you are unable to have Steve's Paleo Maple Mustard sauce handy, then try mixing maple syrup with yellow and dijon mustard. It won't have the same delicious taste, but it will do the trick.

Melt in Your Mouth Chicken
2 chicken breasts (if you want to make this a Paleo meal, select only grass fed chicken)
1/4 cup all purpose Gluten Free flour mix
1/4 cup Kinnikinnick Gluten Free Panko style bread crumbs
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika
1/4 cup real bacon bits (optional)
Heat oven to 375F. 

Combine bread crumbs, garlic powder, onion powder and paprika on plate or flat surface for coating. Coat chicken breasts in all purpose flour first, and then coat with bread crumb mixture. 
Place chicken breasts in oiled oven safe pan (I used a small, ceramic Corningware casserole dish). Evenly pour Maple Mustard on top of chicken breasts. Sprinkle half of bacon bits on top.

Cook for 15 minutes and flip with timer rings. Bread crumbs mixture may fall off; use spoon to place back on top of chicken breast. Sprinkle remaining bacon bits over top and spoon Maple Mustard from bottom of pan on top of breast. 

Cook for another 15- 20 minutes or until chicken is no longer pink.

Serve with small salad, fries, or other side dish.



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