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Ingredients
1 pound chicken tenders
1 cup gluten-free flour
2 teaspoons gluten-free baking powder
24 oz. sliced mushrooms
1 cup whole milk
2 tablespoons chopped rosemary
4 cloves garlic, minced
1 medium tomato, sliced
1 red bell pepper, seeded and sliced
3 large eggs, beaten
8 oz shredded mozzarella cheese or more
olive oil
salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, drizzle some olive oil over chicken and season with garlic, rosemary, salt and pepper. Set aside.
- In another bowl, mix the flour, baking powder, milk, eggs and season with salt and pepper.
- Heat a large cast iron pan over medium heat. Cook the chicken for few minutes. Transfer to a cutting board and chop into bite pieces.
- On the same pan, add olive oil to the pan and saute the mushrooms for few minutes. Season with salt and pepper.
- Add the chicken and mushrooms to the flour mixture and stir to mix. Pour the mixture in the pan.
- Top with slices of bell peppers, tomatoes and mozzarella cheese.
- Bake for 30 to 35 minutes or until edges turned slightly brown. Serve
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