ALMOND HERB PARMESAN CHICKEN - GF

I have been trying different ways to use Kefir milk....this one is a winner.  I have marinated chicken in non-dairy milk with vinegar before and it was delicious.  Kefir milk takes this to a whole new level.  If you have Kefir milk - give it a try, you won't be disappointed!  This recipe is also linked to Allergy Free Wednesdays - a great resource for wonderful Allergy Free Recipes.
1 cup buttermilk /Kefir milk - if dairy free - here is a recipe.
6 free range boneless skinless chicken thighs
1/4 cup gluten free bread crumbs
1/2 cup Parmesan Cheese
4 rounded Tblsp. ground Almonds
1 big tsp. Italian Seasoning
1 big tsp. Garlic Powder
Salt and pepper
Place the chicken into a bowl with the 1 cup of Kefir milk or other milk, cover and marinate 2-3 hours.

Combine the bread crumbs, Parmesan cheese, ground Almonds and seasonings - or your choice of seasonings, onto a plate and mix well with a fork.
Coat the chicken well, pressing into the mixture, to thoroughly coat each chicken piece.

Transfer to a baking pan, and bake at 350 degrees, for 30 minutes.  Turn the heat up to 375 and continue to bake until golden, about another 20-30 minutes.

Ina Gawne
author

6 comments on “ALMOND HERB PARMESAN CHICKEN - GF”

  1. i have made a similar recipe like this before but marinated the chicken in kefir mixed with spicy spices & then baked it like that! But your recipe is much cooler & I absolutely love that GF coating too! So yum Yum!

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May 9, 2012
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