Quick and Easy Breaded Chicken Strips

Mmm. I have fun experimenting with ingredients in the kitchen and tonight I really wanted a yummy chicken strip.  Here's what I came up with.

Quick and Easy Breaded Chicken Strips

2 chicken breasts thawed
2 tablespoons buttermilk powder
2 teaspoons chili powder
2 teaspoons ginger
1 teaspoon salt
1/3 cup GF flour (the flour will effect the flavor, so pick a heavier flour)
olive oil

Preheat oven to 400 degrees. Cut chicken into desired sizes.  Place chicken pieces in gallon ziplock bag.  Pound with meat tenderizer until 3/4 inch thick.  In separate bowl mix all dry ingredients.  Place all dry ingredients in ziplock with chicken pieces.  With bag closed toss chicken pieces until well coated.  Empty bag onto cooking sheet.  Spray with olive oil.  Bake 15-20 minutes.  Enjoy!

GF Cream of Mushroom Soup

Do you miss a good casserole?  Missing the versatility of cream of mushroom, or creamed soup bases?

Try this great recipe:



Gluten Free Creamed Soup Base

1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered chicken soup base

* for lactose intolerant use baby formula Isomil (soy), for vegetarians use GF vegetable soup base.

Combine all ingredients and mix well.  Store in airtight container  This mix makes 8-9 cans of soup.

Cream of Chicken soup:  In a small sauce pan, blend 3-4tablesppons of the base with 1/4 cup cold water.  Add 1 cup hot or cold water (this is where I add my stock instead of in the soup base) and cook over medium heat stirring until the soup thickens/  Use 3 tablespoons for thin soup, 4 for thick.

Cream of Mushroom:  after soup thickens add the mushrooms. (if using canned mushrooms use the juice instead of water)

Cream of tomato: use 5.5 oz can of V-8 as part of liquid

Cheese soup or sauce:  Follow instructions for chicken base, using 1/4 cup of the base.  Add 1/4 cup extra water.  Stir 1/2 cup-2/3cup grated cheese before removing from stove