I LOVE fried chicken and cheddar and who doesn’t love Bacon!! But all those oils and dairy are not my friend. So it was time to put my thinking cap on and come up with a recipe that was egg free, gluten free, dairy free, and corn free.
1 1/2 cup Panko bread crumbs (I used Ian’s Original Gluten free Panko Bread Crumbs )
2 small jalapeno diced
1 package of bacon
1 TBS onion powder
1 TBS fresh ground black pepper
1 TBS garlic salt
1/2 block of mozzarella cheese shredded (I used Lisantti Foods Almond Mozzarella Style Cheese Alternative )
2 cup salt water
2 chicken brests or a pack of chicken tenders
Pre-heat the oven to 400°.
Cook your bacon and dice into small pieces. I placed mine in the food processor to make them even smaller.
In a large bowl mix panko bread crumbs, garlic salt, fresh ground black pepper, diced jalapeños, the cheese and the diced bacon.
Cut your chicken breast into strips and place in the salt water for 1 minute. The salt water will act as a binding agent so your coating will stick to the chicken without using eggs or oil.
Take one strip of chicken out of the salt water at a time and place in the bowl and coat completely. Once coated place the costed chicken strips on a lightly greased baking sheet.
Place in the oven and cook for 10 minutes, then pull then out and flip them over put them back in the oven for another 10 minutes or until no longer pink in the middle.
Let cool and serve with honey mustard. Don’t have honey mustard you can make you own. Mix Dijon mustard (I used Old Style Mustard Organic Gluten free Dijon) and honey together in a bowl, the proportions are 1.5 to 1 with mixture being mainly mustard. Mix to your liking. Serve and enjoy!