100g gluten free breadcrumbs
12 boneless, skinless chicken thighs
1 tbsp gluten free flour, for dusting
2 eggs, beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp maple syrup
1 tsp white wine vinegar
green veg or salad and potatoes, to serve (optional)
Serves - 4
Heat oven to 200C/180C fan/gas 6. Crush the gluten free breadcrumbs in a food processor or bash up in a plastic bag using a rolling pin.
Transfer gluten free crumbs to a plate. Season the chicken, toss in gluten free flour, dip into the egg, then roll in the free crumbs.
Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
In a small bowl, mix the mustard, maple and vinegar. Reserve 4 of the chicken thighs for lunch.
Serve the remaining chicken with the sauce and green veg or salad and potatoes.
Recipe adapted from: Good Food