6 Thin Sliced Chicken Breasts (1/2 - 3/4" thick)
1/2 cup Rice Flour
1/4 cup French Fried Onions, crushed
1 Tbsp. McCormick Roasted Garlic Montreal Chicken Seasoning
1/2 tsp. pepper
1/2 cup milk
3 Tbsp. olive oil
1 small can mushrooms, drained
1 cup Mozzarella & Provolone Blend Shredded Cheese
Preheat oven to 350 degrees. In a shallow bowl combine flour, crushed onions, seasoning and pepper. Pour milk into a 2nd shallow bowl. Heat oil in a large frying pan over medium high heat. Dip chicken in milk, then into flour mixture. Place chicken in hot oil. Cook on one side until slightly browned, turn and cook other side. Place browned chicken in a 9 x 13 x 2 baking dish sprayed with non-stick spray. Bake in oven until completely done. Evenly top with mushrooms. Evenly sprinkle cheese over mushrooms. Bake another 10 minutes or until cheese is melted.
Martha: I kind of started making this dish up as I went alone. I'm still trying to go gluten free so I bought the rice flour and decided to give it a try for making fried chicken. While looking in the pantry I noticed I had about 1/4 cup of French Fried Onions that needed to be used so I added them to the rice flour. I took a good 'smell' of the McCormick Roasted Garlic seasoning and knew it would be a great addition. The mushrooms sounded good too and of course the cheese blend. I served this with slaw and a delicious wild rice making my meal complete. Now, as much as I would like to I couldn't eat all 6 slices so I shared with some of my food testers. They all had the same comment... "This is the best chicken I've ever eaten!" And it is. This dish was a total Think With Your Taste Buds dish.
The rice flour... I totally recommend it for frying. It makes a beautiful, crisp crust. Try it, I bet you'll like it too. Now I want to find other uses for this newest find.
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