Marinated Herb Chex Crusted Chicken

I use to love Shake and bake which I can no longer eat due to the ingredients, which may be a good thing. It is easy to make your own seasoning and probably a little healthier since you can control the ingredients. I served this chicken alongside zucchini squash pasta and white sauce.

Ingredients:
2 hours to Marinate
4 chicken breast
1/2 fresh Lemon
1 cup chicken stock
1 bay leaf
1 min leaf
1/2 cup Gluten Free Rice Chex
1/2 cup Rice flour
1/4 tsp Celery Salt, Italian Seasoning, ginger


Place chicken on cutting board and cover with parchment paper, flatten chicken with a meat mallet if you have one (I used a small frying pan).
Next place chicken in a zip lock bag. Add the juice from 1/2 lemon, 1 cup chicken stock and the whole bay and mint leaf to the bag along with the chicken and place into the fridge. Allow to marinate for at least 2 hours.

Preheat oven to 400 - grease baking pan with olive oil

With your hand crush the Chex in a bag until there are no whole pieces left, add Chex to flour along with celery salt, Italian seasoning and ginger and mix together.

Pour a little bit of the mixture onto a plate (enough to coat one piece of chicken), add more of the mix as needed to coat each chicken (you can take the chicken from the marinade mixture and set onto Chex/flour mixture to coat). Place the chicken into a pan lightly greased with olive oil and bake for 20-30 mins until chicken is lightly browned and cooked.