The humble bread crumble. It's a wonderful item that can transform a dish, bringing soft heartiness to meat balls, a crisp coating to cover eggplant or chicken, even a fluffy seafood stuffing for some baked shrimp.  We have enjoyed all of the above using Two Little Buns gluten and dairy free breadcrumbs. Just recently, we decided to make some chicken 'parm' for lunch. We use nutritional yeast to add that cheesey flavor. 

It was quite easy to put together and incredibly delicious! Dan couldn't repeat enough how much he loved this dish. We usually don't get to enjoy any breaded foods, so a crispy cheesey crust on our chicken was wonderful.

Here's our super easy recipe!

4 thinly sliced chicken breasts

Dry Mix:
4 ounces of Two Little Buns breadcrumbs
2 Tsp salt
1 Tsp garlic
1 Tbsp nutritional yeast
1 Tbsp parsley

2 eggs
1/4 cup coconut milk

Preheat oven to 350. Mix together dry ingredients and place in a large shallow dish. Whisk together eggs and coconut milk in a bowl. Bring 1-2 Tbsp of coconut oil (or other oil of your choice) up to medium heat in a sauce pan. Dip the chicken breast in the wash, then lay in the breadcrumbs. Toss breadcrumbs on top of the chicken as well. Handle gently. Once coated, place in pan with the hot oil. Cook for 1-2 minutes on both sides to brown the coating. Place chicken on a baking sheet and in the oven for 10-14 minutes or until cooked through. 

We served ours on a bed of rice pasta and organic tomato sauce. Yum!