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  • Jefferson Adams

    Baked Chicken with Herbs and Parmesan Cheese (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Celiac.com 01/14/2014 - Baked chicken offers an easy, healthy alternative to frying, and can produce delicious results.

    This version uses crushed Rice Chex cereal in place of bread crumbs, and adds olive oil and a variety of seasonings to deliver a memorable meal.



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    Photo: CC-- Louis BennettIngredients:
    4 skinless, boneless chicken breast halves
    2 tablespoons olive oil
    2 cloves garlic, minced
    ¾ cup crushed Rice Chex
    ¾ cup cup grated Parmesan cheese
    1 teaspoon dried basil leaves
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 teaspoon salt
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ¼ teaspoon ground black pepper
    ¼ teaspoon paprika

    Directions:
    Heat oven to 350 degrees F (175 degrees C).

    Lightly grease a 9x13 inch baking dish.

    In a bowl, blend the olive oil and garlic.

    In a separate bowl, mix the crushed Rice Chex, Parmesan cheese, basil, thyme, oregano, salt, pepper, paprika, garlic and onion powders.

    Dip each chicken breast in the oil and garlic until well-coated, then in the bread crumb Parmesan mixture. Coat chicken well.

    Place coated chicken in baking dish, and top with extra coating mix.

    Bake until chicken is no longer pink inside, and juices run clear, about 30 minutes.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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