Baked Gluten-Free Chicken Tenders with Ancient Grains
A comfort food made wholesome: baked, not fried and dredged in gluten free ancient grains medley of quinoa and amaranth. Perfect for little hands and big tummies.
Dredge each chicken tender in the flour mixture first, then dip in whisked egg and finally dredge in Ian's ancient grains. Shake any excess crumbs and place on cookie sheet.
Bake 22 minutes, turning halfway, until fully cooked and golden.
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