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"Bisquick" Baked chicken

Source of Recipe

Betty Crocker website; posted by Jo B.


Recipe Introduction

Note from Jo: A GFCF "Bisquick" recipe created by Sue Crosby is included at the bottom. Once mixed, this dinner can be made in a snap.

Recipe Link: www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35929

List of Ingredients

1-2 T margarine (I use Mother's Kosher margarine for Passover)
2/3 C "Bisquick" flour blend, recipe follows
1 1/2 t paprika
1 1/4 t salt
1/4 t freshly ground pepper
4 skinless, boneless chicken breasts, rinsed and patted dry*


Recipe

Preheat oven to 425.

Place margarine in a baking dish and put in oven while preheating so margarine melts and provides a "non-stick" surface for chicken.

In a gallon Ziploc bag, add bisquick, paprika, salt, and pepper. Seal and shake contents until blended.

Remove baking dish from oven once margarine is melted. Place chicken breasts, one at a time, in Ziploc and shake to coat.

Place coated chicken in dish and return to oven. Bake 20 minutes, turn chicken over, then bake 15 minutes more.

*It's important the chicken is patted dry or the coating will not stick very well while baking.

"Bisquick" recipe provided by Sue Crosby

7 cups gf flour (I use 5 C rice flour and 2 C tapioca)
5 T baking powder
4 t xanthan gum
1 T salt
1 t cream of tartar
1 t baking soda
2 1/4 C shortening (or 1 3/4 C oil of choice)

Mix well and store in refrigerator.