Spicy Chili Chicken Crunchies
INGREDIENTS:
- 12 boneless, skinless chicken pieces
- 3 tbsps sesame seeds
- 2 tsps Italian seasoning
- 1/2 tsp salt
- non-stick spray
- 1 cup of light sour cream
- 1/2 cup low fat milk
- 1/2 bag of Sweet Chili riceworks® Gourmet Brown Rice Crisps (crushed finely)
INSTRUCTIONS:
- Combine Sweet Chili riceworks® Gourmet Brown Rice Crisps, sesame seeds, Italian seasoning and salt in a shallow bowl; stir until well blended.
- Preheat oven to 350 degrees
- Coat the inside of an 8 x 10 baking dish with a non-stick spray
- Wash and pat dry the chicken tenders
- Whisk the milk into the sour cream until smooth and creamy
- Dredge the chicken tenders into the sour cream mixture and then roll into the crushed crisps
- Place in baking dish and bake for 30 - 35 minutes
YIELD:
Makes 6 servings
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Celiac and Gluten-Free Diet Webinar July 13, 2010 with Dr. Daniel Leffler
Celiac and Gluten-Free Diet Webinar June 22, 2010 with Shelley Case, RD
Celiac and Gluten-Free Diet Webinar June 15, 2010 with Shelley Case, RD
Gluten-Free Diet: What Everyone Needs to Know
Shelley Case, RD discusses celiac disease, gluten intolerance and the gluten-free diet with host Tricia Ryan, RD, in this 90 minute teleseminar hosted live on August 31, 2009.
Interview with Whole Bakers Founder Patty Stewart, a gluten free certified manufacturing bakery who produces kosher certified products
Interview with Claudine Crangle, Author of Living Well with Celiac Disease: Abundance Beyond Wheat and Gluten
Interview with Dr. Guandalini, Professor of Paediatrics and Director of the Chicago Celiac Disease Centre
Interview with Carol Shilson, Executive Director,
The University of Chicago Celiac Disease Center
Interview with Shelley Case, B. Sc., RD, Author, Speaker, Consulting Dietician
Interview with Kathleen Reale, diagnosed with Celiac Disease 5 years ago Founder of www.BeFreeForMe.com
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