I want this to remind me of PF Changs yummy GFDF breaded Lemon Chicken. It's really out of this world! We'll see how this one goes. I hope it's worth the extra effort of pounding out etc...
This recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg with some variations by me, of course.
Recipe and Freezing Instructions:
6 boneless, skinless chicken breast halves
1 tsp. freshly ground pepper
1 cup gluten free flour (we use the Blue Chip Group's featherlite blend)
1/2 cup dairy free butter or spread, MELTED (we use Earth Balance, it does very well in baking)
1/2 cup honey
1/4 + 2 T. freshly squeezed lemon juice
2T. gluten free soy sauce
Cooking Day Instructions:
Pound chicken breasts to 1/2 thickness. Mix flour & pepper together. Dredge chicken through flour flour mixture. Lay breasts out flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.
Mix together butter, honey, lemon juice and soy sauce. Place in quart size bag and label (mixture will be watery). Freeze glaze. Place frozen chicken breasts in separate bag and freeze. FYI: I put this in 2 different bags
Serving Day Instructions
Allow chicken breasts and glaze to thaw, Place chicken in baking dish, pour glaze over chicken and bake at 350 degrees for one hour. Glaze will thicken as it cools.
Serve with wild rice and a mixed green salad.
Cost: $9 for 2 days of meals for our family of 5
The Verdict (on a scale of 1-10): Super yum! Everyone loved this and had 2+ servings. It could have lasted longer if it wasn't so DARN good, it just disappeared.
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