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Breaded Chicken Steaks (Gluten Free)


The best way to make these in advance is to prepare them before Yom Tov and freeze them raw —I highly suggest serving them straight out of the oven and not reheating them.


1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl, combine duck sauce and mayo. In a separate bowl, combine ground almonds and pecans.
3. Sprinkle chicken steaks with salt and pepper. Dip into duck sauce-mayo mixture and then dredge in nut mixture until fully coated. Place in baking pan and drizzle with oil.
4. Bake uncovered for one hour 15 minutes.