2 chicken breasts, skin removed, cut into large strips
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
1 tsp ground coriander
20g/¾oz parsley, finely chopped
75g/2½z lactose free butter
1 tbsp gluten free flour
two handfuls gluten free breadcrumbs
3 tbsp olive oil
salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4. Firstly, mix the spices together with the gluten free flour. Then whish the egg. Set both aside.
Cut the chicken breast into strips, then roll in the spiced gluten free flour.
Shake off the excess flour, then dip the chicken pieces into the egg.
Finally, roll the chicken in the gluten free breadcrumbs.
Pat the crumbs onto the chicken, and shake off any loose crumbs.
Melt the lactose free butter in a frying pan. Add the chicken and cook for three minutes on each side.
Transfer to a baking dish and bake in the oven for 15 minutes, or until cooked through. This will of course depend on the size of the chicken.
When cooked sprinkle over the parsely and serve with a delicious low FODMAP dip or sauce, click here for recipes.
Recipe adapted from: Good Food