This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.
We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.
Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!
By Dotty2: I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children’s lunch and the list goes on. Recipe from the cookbook “Just The Best.”