30 Minutes • Gluten-free • Low FODMAP • Serves 4 • This chicken can be served as a main course or a hot appetizer. It’s low FODMAP, gluten free and oh so simple to make.

INGREDIENTS:

1/8 cup butter, melted

1/8 cup garlic infused olive oil

1/4 cup Dijon mustard

1/2 cup gluten free Panko crumbs (you can substitute crushed Kellogg’s Corn Flakes or other gluten free corn flakes)

2 tablespoons fresh grated parmesan cheese

1 1/2 tablespoons fresh thyme, chopped

4 boneless, skinless chicken cutlets (chicken breast filleted in two) or 8 - 12 chicken tenderloins

DIJON SAUCE (double these amounts if you prefer more sauce):

1/4 cup mayonnaise (without added FODMAPs)

1/8 cup Dijon mustard

1/2 tablespoon toasted sesame oil

1 teaspoon gluten free soy sauce

DIRECTIONS:

Preheat oven to 500 degrees F. Line a rimmed baking sheet with parchment (not required but makes clean-up a snap).

Whisk together the melted butter, olive oil and Dijon mustard.

In a separate bowl, combine the Panko crumbs, parmesan and thyme.

One at a time, dip the chicken cutlets in the butter mixture then press just the one side of the chicken in the Panko mixture.

Place chicken, crumb side up, on a rimmed baking sheet lined with parchment.

Bake until crumbs are golden and thickest part of chicken is no longer pink inside (about 15 minutes).

Plate and serve, drizzled with Dijon sauce, alongside our Simple Gem Salad or cut into bite-size pieces and serve as a hot appetizer with the sauce as a dip.

Original recipe inspired by my sister, Sarah Aitken, of Ashland, Oregon.

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