My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, September 23, 2013

Egg Free, Dairy Free Krispy Chicken

The chicken turned out very moist and the crust is very good. This is a good alternative to Shake 'N Bake coating. Feel free to change the seasonings to suit your taste.

Krispy Chicken

1 1/2 cups crushed Rice Krispies
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tbsp. dairy free margarine, melted
1 lb boneless, skinless chicken tenders or sliced breasts

Combine the Rice Krispies, Italian seasoning, salt and pepper in a Ziploc. In a separate bowl, place the melted margarine. Coat the chicken with the margarine then place it in the Ziploc bag. Shake to coat then place on a foil lined sprayed baking sheet. Pour any remaining margarine or cereal mix over top. Bake at 400 for 20-25 minutes or until cooked through.

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