I did something that I never thought I’d ever do: I breaded chicken with Cheerios. Might sound unconventional, but again, when have dishes on my channel been too “normal”? And I guess it’s a sacrifice of what’s typical for taste. …which is not a sacrifice at all in my book.
Cheerios are now gluten-free, as you may have seen from my last recipe post and video, and I am delighted to partner with them for these two recipes. When I was contemplating what recipes to do I knew I wanted one to be savory… to use the sweetness of the oats from Cheerios in a main dish to add some crispiness and warm flavors. Turns out they make a mean breading.
Like, terribly good.
The breading recipe is pretty darn easy and I accompanied it with a dairy-free roasted poblano cream sauce. This sauce is inspired from when I cooked at Mextiza, a James Beard award-winning Mexican restaurant in Portland, OR. The chef would have us roast the poblano peppers directly over the fire of the burners until black all over, put them in a covered bowl to make the skins easier to remove, wipe off the skins, and then slice them into thin strips before reducing them with cream and epazote.