No, I didn’t eat them together. Last week I had planned on making Chicken Tenders, but they got bumped from the menu for Sushi instead. So, tonight was Chicken Tender night. I made the best dessert that I found on the forum at http://www.celiac.com and slightly modified it. It ended up tasting just like a Kit Kat bar, but gluten-free.
Here is a picture of the chicken tenders with fried potatoes (leftover from last night’s breakfast for dinner) and broccoli and a salad. I probably could have baked the chicken a tad longer to get the tenders a little more golden, but we were hungry and the chicken was done inside.
**Recipe Courtesy of my sister, Kelly. I think she got it from the Bisquick Box
3 chicken breasts (cut crosswise into ½ inch strips)
2/3 cup of Bisquick (or Pamela’s baking mix)
½ cup Parmesan cheese
½ tsp salt or garlic salt (I used garlic powder and then 1/2 tsp. salt)
½ tsp paprika
1 egg, slightly beaten
3 tbsp butter, melted (I used Pam sprayed on the chicken instead)
Heat oven to 450. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick, cheese, salt and paprika in ziplock bag. Dip chicken in egg and then place in bag to coat. Arrange in single layer on cookie sheet and drizzle with butter (I sprayed butter-flavored Pam on it instead). Bake 12-14 minutes, turning over half way through. Chicken strips should be golden brown when finished. Serve with honey mustard and enjoy!
3-4 TBSP Helmann’s Canola Mayonnaise
1 TBSP Grey Poupon
1 tsp Spicy Brown Mustard
1/2 tsp yellow mustard
1 TBSP, maybe 2 TBSP Honey
Frank’s Red Hot to taste
I always play around with the amounts to my specific taste. This is a thicker honey mustard, perfect for dipping.
Now, the original recipe for these cereal type bars calls for either nuts, raisins, seeds, some healthier options than 2 cups of chocolate chips. Having the picky kids that I do, I didn’t have anything else (except GF Oats) on hand to throw in for this spur-of-the-moment recipe. So, I threw in 2 cups of chocolate chips. YUM!! So this is really more like a dessert/candy bar.
Chocolate Peanut Butter Cereal Kit Kat Bars
3 cups cereal (I used 2 cups Rice Chex (now GF) and 1 cup Corn Chex (Health Valley))
2 cups add-ins (seeds, raisins, nuts, chocolate chips, oats); I used 2 cups chocolate chips
1/2 cup corn syrup
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup peanut butter (or other nut butter)
dash of vanilla
1. Mix cereal & add-ins in a large bowl. Line cookie sheet with foil and spray with Pam.
2. Heat corn syrup and sugars in a pan over medium heat until sugar has dissolved completely. Be careful not to burn.
3. Remove from heat and add peanut butter and vanilla until melted and smooth.
4. Pour peanut butter mixture into cereal & add-ins and mix well.
5. Press into pan/cookie sheet and let cool.
6. Cut into bars/squares.
**My cookie sheet was way too big, so I only used part of it. You could also double the recipe to make more.
Cut into squares to store:
What a wonderful end to a great dinner! Thank goodness we saved calories by baking those chicken fingers instead of frying them, because we just made up for them with the dessert!
Filed under: Gluten-Free, Gluten-free Products, Gluten-Free Recipes | Tagged: cereal bars, chocolate, gluten-free chicken fingers, honey mustard, kit kat, peanut butter | 2 Comments »