I’ve got another Gooseberry Patch conversion recipe for ya. Let me tell you something, this chicken was really really good.( It totally deserved two reallys, really). The whole family loved it. It was moist yet the topping was crunchy. It was flavorful and quick to whip up. Total hit.
As always my gluten free conversions and notes are in (parenthesis )and in italics beside the original recipe’s ingredients.
1/2 c. mayonnaise (I used Duke’s brand)
1/4 c. grated Parmesan Cheese
1/4 c. Italian-seasoned dry bread crumbs (I toasted two pieces of Udi’s Gluten Free bread, processed it in the blender or food processor with a tsp of Italian seasoning.)
4 boneless, skinless chicken breasts
Combine mayonnaise and cheese. Spread mixture over chicken; sprinkle with bread crumbs. (I lightly patted them into the mayonnaise mixture.) Arrange in a lightly greased 13” x 9” baking pan. Bake, uncovered, at 425 degrees for 20 minutes, or until chicken juices run clear. (This took longer than 20 minutes for me.) Serves 4.
You can find this recipe on page 32 of the Gooseberry Patch book, Rush Hour Recipes. (Affiliate link)Feel free to
This recipe is part of a series that I started with permission from Gooseberry Patch. Click on the logo below to find more recipes.
I have also started a Gluten Free Conversion Pinterest board for these recipes as well, if you are interested.
Have a lovely day!