100g gluten free breadcrumbs
12 boneless, skinless chicken tenders
Gluten free flour, for dusting
2 eggs, beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp maple syrup
1 tsp white wine vinegar
4 tbsp lactose free cream (optional)
green veg or salad and potatoes, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Transfer gluten free bread crumbs to a plate.
Season the chicken, toss in gluten free flour, dip into the egg, then roll in the gluten free crumbs.
Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
In a small bowl, mix the mustard, maple and vinegar (add cream if using).
Serve the chicken with the sauce and green veg or salad and potatoes.
Recipe adapted from: Good Food