Allergy-free chicken nuggets

Here's a recipe for chicken nuggets. They are free of the top eight most common food allergies. Simple and yummy.

Boneless skinless chicken breast
Rice Chex
Canola oil (or any light colored oil)

Cut up chicken into 1in bite sized pieces. This is great for quick cooking and as well as good for the kiddos. Then in a large ziploc bag, add rice chex and a drizzle of oil. Shake it up so the oil coats everything and then crush chex into crumbs with a rolling pin. Let the little ones help out with this part. Add the chicken bites to the bag and toss to coat. Since there is no egg, make sure the chicken is a little wet to help the crumbs stick. Then put the chicken onto a well oiled, foil lined baking sheet. The spray oils contain soy lectin, so we do not use them. If you want to use the spray, I would also suggest spraying the top of the chicken as well. Bake in a 375 oven for about 20 minuets, until golden brown and cooked thru. I broiled them for the last few minuets to make them extra crisp, but be sure to keep a close eye on them.

This was a total experiment that turned out pretty well. You can also store the leftovers in freezer bags and freeze them for a quick supper in a pinch. When you are on a restricted diet it is important to keep fast foods on hand so you don't binge on unhealthy food or go without eating because you don't have the time to fix something.
I served oven fries and sweet carrots with the nuggets. The fries were super simple and really tasty. Cut potato into long "fry" pieces. Toss with oil and season with salt and pepper. Bake on a foil lined pan in 375 oven for 30-40 minuets, turning once. And the carrots were steamed and then glazed with a little honey and canola oil, salt and herbs. Yum-O