Parmesan Chicken Breast Tenders

1/2 cup gluten free flour
1/4 cup Parmesan cheese, finely chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup buttermilk
1 large egg, lightly beaten
10-12 chicken breast tenders (about 1 1/2 lbs.)
1/4 cup canola oil
cooking spray

Preheat oven to 425 degrees.  Combine flour, cheese, garlic powder, onion powder, pepper and salt in a medium shallow dish.  Combine buttermilk and egg in another shallow dish.  Warm oil in a non-stick skillet over medium-high heat.  Dip chicken tenders in buttermilk mixture and then dredge in flour mix.  Add chicken pieces to the oil and cook about 3 minutes on each side or until brown.  Don't allow them to touch while cooking.  Spray a large baking dish, cookie sheet with edges works great, with non-stick spray.  Add browned chicken pieces not allowing them to touch.  Bake about 5 minutes or until chicken is done.

Martha:  Finally I've found a recipe for fried chicken that is actually crispy and delicious.  And it has so many possibilities for changes in flavor.  You can add seasonings like oregano for a totally different taste.  This chicken is well worth making!

Mediterranean Chicken & Potatoes

4-5 medium potatoes, cubed
2 chicken breasts, cubed

1 head broccoli, cut into large chunks

2 Tbsp. olive oil - divided

2 Tbsp. butter, melted - divided

2 Tbsp. Greek seasoning - divided
1/2 cup shredded cheese of your choice

Dash garlic seasoning

Preheat oven to 350 degrees.  In a large bowl toss potatoes with 1 Tbsp. olive oil, 1 Tbsp. butter, melted, and 1 Tbsp. Greek seasoning.  Pour into a 9 x 13 x 2 baking dish sprayed with non-stick spray and bake 30 minutes turn occasionally.  In the same bowl toss together chicken breast and broccoli with 1 Tbsp. olive oil, 1 Tbsp. butter, melted, and 1 Tbsp. Greek seasoning.  Add this to the potatoes and bake another 20-25 minutes or until potatoes and chicken are done and slightly browned, tossing occasionally.  While all is still hot, sprinkle with cheese and toss to mix.  Serves 6.

Martha:  I found a recipe for the potatoes but decided to give this dish a try adding chicken and broccoli.  This turned out really good.  The cooking time will vary depending on how large you cut up your potatoes and chicken.  I used an Italian blend cheese which worked deliciously.  I also topped mine with a little sour cream.