She’s at Her Wheat’s End


Weddings are great for a few reasons.  Number one, it’s always great to see a couple in love and completely happy and to be able to celebrate with them. Number two, there’s usually cake. And good food, but mostly cake. Number three, you often get to see friends and relatives that you don’t see on a regular basis.

When my brother got married two months ago, I was able to sit down with my cousin and catch up a bit. She’s one of the most beautiful women I know, inside and out. I was so happy to see her smiling, to see her with her husband and two kids. Good health has eluded her and her kids (especially her) the past couple of years, and she spent a lot of time with doctors trying to figure out what was wrong. Turns out that what you don’t see, in fact, really can hurt you (mold in a house is not a good thing for your health or your wallet!). The doctors also identified gluten and dairy allergies, so their diet is somewhat of a challenge. So much of our diet as Americans is tied up in wheat and milk. At least I know mine is — in case you couldn’t tell by my posts — and love for cake! 🙂

My cousin and her family obviously aren’t alone in this; I know of others with sensitivity to gluten at the very least. Will I cut gluten out of my diet? Probably not. But it doesn’t mean that I can’t do my best to come up with delicious food that also happens to be gluten-free.  And thanks to many food corporations out there — like General Mills and Kellogg’s, there are reasonably-priced gluten-free options that can aid in making a great meal.

So this recipe is for my cousin. She has shown me what faith, strength, and perseverance are, and that you don’t really need cake to be happy.

Gluten-free Breaded Chicken

  • 4 boneless skinless chicken breasts, pounded to 1/4″ thickness
  • 1 egg, slightly beaten in shallow dish or pie plate
  • 2-3 cups Gluten-free Rice Krispies*, finely crushed in large resealable plastic bag
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  1. Preheat oven to 425 degrees.
  2. Spray wire rack with cooking spray and place on foil-lined rimmed baking sheet. Set aside.
  3. Add salt, pepper, garlic, onion powder, and paprika to bag of Rice Krispies and shake to combine.
  4. Dip both sides of chicken breast in egg and place chicken in the bag of Rice Krispies. Repeat with all chicken.
  5. Seal bag and shake to evenly coat all sides of chicken.
  6. Remove chicken from bag and place on wire rack. Lightly spray chicken with cooking spray.
  7. Bake on center rack in oven for 20-30 minutes or until juices run clear when cut in center and/or a temperature of 160 degrees is reached and coating is browned.


*I’ve often used Rice & Corn Chex for crumbs in meals and for gluten-free Chex mix, but it wasn’t until last week as I watched my almost-two-year-old crushing Rice Krispies on her tray that I realized I could get a coating that would easily mimic bread crumbs. Who knew?

And in case you happen to be looking for gluten-free desserts, Land O Lakes has a free downloadable gluten-free holiday recipes brochure


3 responses »

  1. I really enjoyed all the kids at the wedding and catching up with everyone, too. The Lord gives all of many challenges in this world, but faith and family surely help us persevere!
    Blessings to my creative niece!

  2. Pingback: This Week’s Eats — 11/5 Edition « The Magic Apron

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