Baked Lemon Chicken (for 4-5 people)
4 chicken breast fillets 2 egg whites, lightly whipped 1/2 cup rice flour 30 gr. butter 2 tablespoons vegetable oil 1/2 tablespoon gluten-free cornmeal 1/4 tablespoon brown sugar 1/2 cup lemon juice 1/2 teaspoon ground ginger 1 teaspoon gluten-free soy sauce 1 cup gluten-free chicken stock
Using a meat hammer, lightly beat the chicken until it is stretchy and 1 inch thick. Dip the chicken in beaten egg white and coat with rice flour. Shake off excess flour. Heat the oil in the baking tray. Cook chicken until light brown on both sides. Absorb the oily water with a paper towel. Meanwhile, in a small sauce bowl, mix the cornmeal, brown sugar and lemon juice. Add the ginger, soy sauce and broth. Boil the sauce, stirring constantly, until it thickens. Slice the chicken and pour the sauce and serve. You can also put a few lemon slices next to it.