I entered this cooking contest, but very much at the last minute. A video was optional but I thought it would help so I made one. I hope you enjoy it!
Please keep reading for the complete recipe and nutrition analysis.
The contest winners are chosen by votes so please, if you can, take the time to vote.
Please follow this link (Rudi’s Gluten-Free Recipe Contest) to vote.
When you reach the page with my recipe for “Rudi’s Rockin’ Raisin Breaded Chicken,” Scroll down the page a bit until you see the green “Vote for this recipe” box located beneath the picture and below the description “Why this recipe is great.” In order to vote, they will ask for your info because I’m sure it’s marketing for them but they are a reputable organic food company based in Boulder, CO. It’s completely your call. Whatever you feel comfortable with. I do appreciate any support but no matter what, I’ll just keep trying…
When you reach the page with my recipe for “Rudi’s Rockin’ Raisin Breaded Chicken,” Scroll down the page a bit until you see the green “Vote for this recipe” box located beneath the picture and below the description “Why this recipe is great.” In order to vote, they will ask for your info because I’m sure it’s marketing for them but they are a reputable organic food company based in Boulder, CO. It’s completely your call. Whatever you feel comfortable with. I do appreciate any support but no matter what, I’ll just keep trying…
Thanks so much! Please try this recipe yourself. It’s wonderful!!!
Rudi’s Rockin’ Raisin Breaded Chicken
and Crazy Crouton Poached Pear Salad
Ready in 60 minutes • Makes 7 servings
(2 pieces chicken, 130g each)
16 oz boneless, skinless chicken breasts, cut into one inch thick strips (have your butcher do this to save time and potential cross contamination with other ingredients)
12 slices Rudi’s Gluten-free Raisin bread (Note: there are 14 slices in a loaf but you’ll want to eat a slice or two while cooking)
2 Tbsp organic butter, melted
1 cup brown rice flour or other Gluten-free flour of your choice
4 eggs + 1/2 cup organic milk, beaten and placed in a shallow bowl
1 cup yogurt mixed with 1 tsp cinnamon (if you use Greek yogurt, thin with 1/4 cup of milk)
Candied Walnuts
1 cup chopped walnuts
1/4 cup maple syrup
1/4 tsp cinnamon
Poached Pears
1 1/2 cups water
1 cinnamon stick
1 Tbsp honey
1 Chai or black tea bag
1 Asian pear, thinly sliced
1 cup balsamic vinegar
8 cup mixed salad greens
Preheat the oven to 350 degrees F.
ONE: Cut 6 slices of bread into 1/2 inch cubes for bread crumbs.
Cut the other 6 slices into 1/4 inch cubes for croutons.
Toss crouton pieces with the melted butter
Spread all bread pieces out on a baking tray
Keep buttered and un-buttered pieces separate
Bake for 20 minutes. Half way through, turn the pieces to bake evenly.
TWO: In a large mixing bowl, combine maple syrup and cinnamon
Toss walnuts with maple mixture and spread out on a baking tray lined with parchment paper
Place in oven set at 350 degrees. Bake for 15 minutes. Let walnuts set out to cool & harden while you prepare the rest of the meal.
THREE: If you’re multitasking like me and baking the walnuts at the same time, alternate racks so each tray gets equal time exposed to upper and lower heating coils.
Bake until the buttered pieces are golden brown and the un-buttered pieces are crispy.
FOUR: While the bread & walnuts are baking, set up your dredging and coating station.
When the bread crumbs are thoroughly dried, pulse them in a food processor or place them in a baggie and mash with a mallet to the consistency of fine crumbs.
Your chicken strips should be about 1 1/2 inch thick so if they are not, place them between two pieces of parchment or wax paper and pound with a mallet
Line a baking tray with parchment paper where you will place your breaded chicken.
Keep the oven set at 350 degrees
FIVE: Line up your bowls:(1) Egg+ Milk then (2) Flour then (3) Yogurt then (4)Bread Crumbs
To help ingredients adhere, wipe off the chicken so it is dry when you start.
First dip each piece of chicken in the egg mixture, allow any excess to run off
Next dip your chicken piece in the flour, shake off any excess
Next dip in the yogurt mixture, coat thoroughly.
Finally, roll each piece in the Rudi’s Rockin’ Raisin Bread Crumbs
Coat evenly and set on the baking tray lined with parchment
Once all pieces are coated, bake in an oven set at 350 degrees for 45 minutes
SIX: While the chicken is baking, poach the pears.
In a small to medium sauce pot, combine water, tea bag, cinnamon stick & honey Bring to a boil.
Add the pears and let poach for about 10 minutes or until you can pierce the pears with a fork.
Remove the pears from liquid and set aside in a bowl. Pour the poaching liquid over the pears, but reserve 1/4 cup of liquid in the pot to use in the balsamic reduction.
Discard the cinnamon stick and tea bag or allow to steep with the pears while they cool.
Pour 1 cup balsamic vinegar into the pot with the reserved poaching liquid. Bring to a boil. Reduce heat to medium-low, stirring until all the liquid has reduced by half.
SEVEN: Place 1/4 of the poached pears, 1/4 cup croutons and 2 Tbsp walnuts onto 2 cups of mixed greens. Add 2 chicken pieces. Eat and enjoy!
Chicken Pieces: Nutrients per serving (2 pieces, 130 g): Calories: 228, Total Fats: 5 g, Saturated Fat: 1.5 g, Trans Fat: 0 g, Cholesterol: 109 mg, Sodium: 161 mg, Total Carbohydrates: 23 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 22 g
Daily Values: Thiamin: 10%, Riboflavin 16%, Niacin 55%, B6: 16%, B12: 6%, Vit D: 6%, Vit E: 3%, Folate: 7%, Pantothenic Acid: 8%, Calcium: 7%, Copper: 5%, Iron: 9%, Magnesium: 9%, Manganese: 30%, Phosphorus: 21%, Potassium: 8%, Selenium: 31%, Zinc: 8%
ENTIRE MEAL Nutrients per serving (375g) (2 Pieces Chicken, 1/4 cup walnuts, 1/2 cup croutons, 2 cups mixed greens, 1/4 Asian Pear, 2 Tbsp balsamic reduction)
Calories: 460, Total Fats: 13 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 109 mg, Sodium: 320 mg, Total Carbohydrates: 60 g, Dietary Fiber: 7 g, Sugars: 25 g, Protein: 28 g
Daily Values: Thiamin: 23%, Riboflavin 29%, Niacin 70%, B6: 23%, B12: 6%, Vit D: 33%,
Vit E: 10%, Folate: 46%, Pantothenic Acid: 12%, Calcium: 19%, Copper: 21%, Iron: 27%, Magnesium: 22%, Manganese: 98%, Phosphorus: 32%, Potassium: 24%, Selenium: 41%,
Zinc: 16%
Hello! I’ve been wondering what you were up to! The last time you blogged, you had a lot going on and had scored some writing projects with Oxygen magazine(way to go!)so I’m glad you’re still around. This recipe looks fabulous. Will definitely try. I’m on my way to vote now. Good luck!
Hi Alexandra,
Thanks so much! You’re so kind. Yes, I have been crazy busy writing for Oxygen and now for Clean Eating magazine as well.
Thank you so much for your support!
This recipe was actually a lot more delicious than I anticipated. Raisin bread was the only Rudi’s item I could find at the grocery store so I made the most of it.
Enjoy! and thank you for taking the time to write to me and for voting!