I love trying out new recipes, but sometimes I simply lack the patience or well-stocked cupboard. Sometimes you need that complexity of flavor that takes hours to cook and weeks to plan. But sometimes I just pull together a few basic gluten-free ingredients to create something that everyone can enjoy and won’t take me away for hours with complicated cooking steps.
Sometime a really good gluten-free meal should be . . . easy!
My crispy chicken finger and tomato recipes below won’t require 20 ingredients, hours of your time or too advanced a palate–in other words, you kids just may enjoy them!
Gluten-Free, Really Easy Chicken Fingers and Broiled Tomatoes Recipe
Ingredients:
1 lb. boneless chicken tender strips
1 cup mashed gluten-free cereal (Erewhon’s Corn and Amaranth or Crispy Brown Rice)*
1 package (about 
Campari tomatoes
salt and pepper or seasoning of choice
Mash up your gluten-free cereal by placing it in a sealed ziploc bag and using a can or mallet, then pour it into a shallow dish or plate.
Cut off tomato tops and halve them. Place cut side up on a greased broiling pan. Sprinkle a few of the cereal crumbs on each slice and season with salt and ground pepper. Broil for 20 minutes.
Heat skillet with a thin layer of olive or other cooking oil to medium-medium high heat. Dredge chicken tenders in mashed cereal and set aside. Once all chicken is “floured” in cereal, season with Tony Chachere’s or seasoning of your choice and pan fry for a few minutes on each side until golden brown. Cut into a few to ensure chicken is fully cooked.
Once the tomatoes are cooked and the chicken is all done, it’s ready to enjoy!
*Erewhon’s new Aztec Crunch Corn and Amaranth is extra crispy and works great, but any unflavored corn or rice gluten-free cereal should work.
