Here’s a great dairy-free, egg-free, peanut/tree nut-free, sesame-free recipe when you need something for dinner that’s as appealing as chicken nuggets, but pairs better with fancier side dishes. My kids ate these up so quickly that I totally forgot to snap a photo of it! (I’m not kidding, my older son ate fourths!!!) N.B.: The original recipe calls for 1/2 cup of Parmesan cheese to be added to the breadcrumbs – so if you’re not allergic to dairy, it’s a delicious addition.
1 stick dairy-free butter
2 Tbsp Dijon-style mustard
1/8 tsp cayenne pepper
1 cup dried dairy-free, sesame-free seasoned breadcrumbs
1 tsp ground cumin
4 boneless chicken breasts
In shallow dish, whisk together the butter, mustard and cayenne. In another shallow dish, combine the breadcrumbs, cumin and salt and pepper (to taste). Dip the chicken in butter mixture, letting the excess drip off. Coat chicken with breadcrumb mixture and arrange on greased shallow baking pan so that chicken breasts are not touching one another.
Bake chicken in lower third of oven at 425 degrees F for 30 minutes, turning once after 20 minutes.