Honey Mustard Nugget Sauce Dairy Free Food

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Baked Gluten Free Chicken/Fish Nuggets With Honey Mustard Sauce image

This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance.

Provided by Chef 616082

Categories Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons rice flour
1 egg, slightly beaten
4 slices gluten free bread
1 tablespoon italian seasoning (for the chicken nuggets)
1 teaspoon dill weed (for the fish sticks)
2 tablespoons fresh parsley, chopped
1 chicken breasts or 1 equivalent sized piece of firm fish
honey mustard sauce
1/3 cup mayonnaise
1/2 teaspoon honey
1 teaspoon mustard
tartar sauce
1/3 cup mayonnaise
1 tablespoon sweet relish
1/2 teaspoon lemon juice
1 dash salt and pepper

Steps:

Preheat oven to 425 degrees.
Line a cookie sheet with parchment or spray with non-stick coating.
If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
If you are using fish cut to same size.
Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
They reheat nicely in a toaster oven.
We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

Nutrition Facts : Calories 1076.5, Fat 71.2, SaturatedFat 13.2, Cholesterol 319.5, Sodium 1458.1, Carbohydrate 70.5, Fiber 1.3, Sugar 17.6, Protein 40.2

GLUTEN FREE BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

Gluten Free Baked Chicken Nuggets with Honey Mustard Sauce image

Provided by Brenda Bennett

Time 50m

Number Of Ingredients 12

Ingredients

3 boneless chicken breast (about 2 1/2 pounds)
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Italian seasonings
2 teaspoons salt (divided)
1/2 cup grated Parmesan cheese
1/2 cup ground flaxseed
1/2 cup gluten free breadcrumbs
1/2 teaspoon pepper
1 egg
1/2 cup water
Optional: Honey Mustard Sauce

Steps:

Preheat oven to 425 degrees.
Cut off excess visible fat from chicken breasts.
Place chicken in food processor along with cayenne, garlic powder, Italian seasonings and 1 teaspoon salt.
Grind the breasts and seasonings. Set aside.
In a shallow bowl combine Parmesan cheese, flaxseed, breadcrumbs and pepper and remaining 1 teaspoon salt.
Stir well to combine.
In another shallow bowl whisk egg and water until blended.
Form small chicken nuggets, dip in egg mixture, then in dry ingredients. Flip to coat all over nugget.
Place on a baking sheet sprayed with nonstick cooking spray.
Bake 15 minutes then flip over.
Spray this side with nonstick olive oil cooking spray.
Continue to cook another 10-15 minutes until golden brown. Makes 36-45 depending on size.

Nutrition Facts : ServingSize 4 g, Calories 294 kcal, Carbohydrate 19 g, Protein 33 g, Fat 9 g, Cholesterol 91 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g