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This video was made in paid partnership with HP. Abbey is back again, this time bringing you an outstanding recipe for healthy gluten free shake and bake chicken. For all of you out there that grew up eating shake and bake chicken this is a great alternative you can feed your family that tastes so good they won’t even realize it’s healthy.
Abbey is back from her wedding, feeling super refreshed yet strangely exhausted at the same time. She had an amazing and unforgettable experience and now needs to post wedding projects to finish up her HP passion project. Rather than sending a traditional thank you card to her family members she decided to create a little cookbook for her sister and parents using her trusty HP Printer.
Its been a bit hectic after returning from her honeymoon to say the least and she hasn’t had time to do much of anything, but the one thing she hasn’t had to worry about is picking up more printer ink to keep her project going. She’s been using the HP Instant ink subscription service that knows when she’s running low on ink and just sends her more. Plus, Instant Ink saved her close to 50% on her ink this month allowing her to keep her cookbook and all her other thank you cards under budget.
One of the recipes going into her cookbook is for gluten free shake and bake chicken. Shake and bake was a weekly staple in Abbey’s home growing up. There were always a few boxes of shake and bake in the cupboard and even though it has a ton of salt and refined flour in it she still craves it from time to time. Abbey wanted to boost up the fiber content and also use skinless, boneless, lean chicken breasts instead of the skin on drumsticks her mom used to use. Her sister’s doctor had also suggested that she trial a gluten free diet for her stomach issues and Abbey saw this as a great opportunity to experiment with non-traditional flours.
The first step in this recipe is to pulverize your gluten free oats in a medium sized mixing bowl until they reach a super light powdery consistency and then add in some coconut flour. Abbey loves coconut flour because it’s a lot higher in fiber, protein, and healthy fats than your typical wheat flour. It can be tricky to bake with in pastries but it is a perfect fit for a breading like this. Your next step will be to add your spices. Add in smoked sweet paprika, brown sugar, dried oregano, salt, dried parsley, poultry seasoning, pepper, onion powder and garlic powder. This recipe makes a big batch that you can use a bit at a time as needed which is really convenient when you need to feed your family and don’t have time to hit the grocery store.
Preheat your baking sheet in the oven at 400′ F so that the bottom gets nice and crispy as soon as the chicken is placed on it. After that give it a little spritz with some extra virgin olive oil in an oil atomizer, if you have one, and bake it for about 25-30 minutes or until the breasts reach 165′ F internally.
Stay tuned to the end of the video for a little behind the scenes action of what Abbey’s parents had to say when they got their copy of her cookbook.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.
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