Featured Recipe

Gluten-Free, Low-Carb Chicken Strips

 

I love carbs. A lot. Particularly the really bad kind – baked goods made with white flour. But carbs do not love me back. So I am trying to spoil all their fun but creating things that taste like they are full of carbs, but are really not. I promise you, these are so delicious (and so easy) that you will not even miss the breadcrumb coating (even for a carb-aholic like me). And the melted butter keeps them super moist and helps them to brown. Plus, they’re gluten free (for those who can’t eat gluten)! The proportions are easily adjustable as the recipe only makes 9 strips. Please do not add salt to this recipe; the parmesan, Johnny’s Garlic seasoning and butter all contain salt and adding any more would make them way too salty.  If you don’t have Johnny’s Garlic (you can get it at Costco), you can substitute regular garlic powder with a pinch or two of dried oregano or parsley

 

Parmesan Chicken Strips

3 boneless skinless chicken breasts

½ cup grated parmesan cheese (the kind in a container, like Kraft, not freshly shredded)

2 TBSP Johnny’s Garlic seasoning

3 TBSP butter, melted

 

1. Line a baking sheet with foil, shiny side out. Spray with no stick spray (or brush lightly with melted butter)
2. Cut each chicken breast into 3 strips of similar width (if using chicken with the fillet attached, separate the fillet from the rest of the breast, which will give you an extra strip)
3. Mix the parmesan and the garlic seasoning in a wide, shallow bowl. Roll chicken strips in mixture to fully coat on all sides. Place chicken on prepared baking sheet. Repeat for all strips. Drizzle melted butter on each strip
4. Bake at 425 for 20 minutes, flipping over after about 15 minutes. After 20 minutes, turn the broiler on to low and broil the strips for about 5 minutes to brown them up
5. Serve with an extra large Caesar salad