Gluten Free Baked Chicken with Corn Flakes

Ingredients:

For the Chicken:
• 3 skinless, boneless chicken breasts (1.75 lbs.), cut into pieces
• 6 cups gluten-free cornflakes, coarsely crushed (Nature's Path)
• 2 large egg whites
For the Optional Dipping Sauce:
• Honey Mustard Salad Dressing or
• 1/3 cup mayonnaise
• 1/3 cup orange colored preserves (peach, apricot, or marmalade)
• 1/2 tsp. gluten-free Dijon mustard (Grey Poupon or French's)
• 1 clove garlic, chopped
• 1 teaspoon red pepper flakes (optional)

Instructions:

To Make the Chicken:
1. Position a rack in the center of the oven and preheat to 400°F.
2. Place the cornflakes in a dish.
3. In a bowl, whisk the egg whites and paprika.
4. Coat each breast with the egg mixture, then the cornflakes.
5. Transfer to a wire baking rack placed on a baking sheet, and bake for approximately 30 minutes or until thoroughly cooked.
6. Transfer to a serving plate and serve warm with dipping sauce, if desired.
To Make the Optional Dipping Sauce:
7. While the chicken is baking, whisk the mayonnaise, preserves, mustard, garlic, and red pepper flakes, if using, in a saucepan over medium heat for 1 to 2 minutes. Serve warm as a dipping sauce or pour over chicken pieces.

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