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Welcome to GSD & Me
The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.
Recipe information:
- Serves 4
- 1 serving = 3 chicken pieces
- 1 recipe = 10g carbohydrate
- 1 serving = 2.5g carbohydrate
Equipment:
For the coating-
- A large bag of shop bought, or homemade popcorn
- A large Food Ziplock bag
- A rolling pin or potato masher
- A teaspoon (tsp)
For the Chicken-
- Baking tray, lined with non-stick baking paper, or a large oven proof dish, lightly oiled
- A fork
- A medium bowl
- A medium plate
Method:
For the coating-
- Weigh out 20g popcorn (500ml), and place in the Ziplock bag.
- Measure 1 tsp of preferred suitable spices or herbs and add to the bag.
- Press out excess air from the bag and seal it well.
- Gently press the popcorn with a rolling pin or potato masher until the popcorn has turned into crumbs.
- Shake the bag until spices and/or herbs are well mixed with the popcorn crumbs. The coating is now ready for use.
For the chicken-
- Heat the oven to 200C/ Fan 180C.
- Line a baking tray, or lightly oil an oven proof dish, if using.
- Cut each chicken breast into 3 pieces.
- Whisk the egg in a medium bowl with the fork.
- Pour the flavoured popcorn on the plate.
- Using your clean fingers, or a fork, coat each chicken piece first with the egg mix and then roll it lightly in the popcorn mix.
- Place the coated chicken piece on the baking tray.
- Repeat the previous 2 steps until all chicken pieces are coated and placed on the baking tray.
- Place the baking tray in the heated oven and bake for 25-30 minutes until thoroughly cooked.
Other Dinner recipes:
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