This is a great transition recipe if you or your child are just beginning a gluten-free, casein-free diet and are accustomed to fast food versions of chicken fingers. Serve with the Honey Mustard Dressing, steamed broccoli, and homemade oven fries for a balanced meal. I use Lundberg Thin Stackers Rice Cakes. You'll need half of a box for this recipe, or 12 rice cakes.
Ingredients
2 pounds
boneless chicken breasts
cut into thin strips
1 cups
tapioca flour
½ cups
water
3 ounces
rice cakes
crushed
1½ teaspoons
poultry seasoning
1¼ teaspoons
Herbamare
freshly ground
black pepper
avocado oil
(for cooking)