Kinnikinnick Panko Style Bread Crumbs Gluten Free Description
Kinnikinnick's Promise
Crafting safe and scrumptious gluten-free baking since 1991, also free from dairy, nuts, peanuts and now soy. Still family owned, we're loved the world over by those with celiac disease and on restricted diets. Share the Best Things in Life with your family and friends, free from risk and worry.
We've got you covered for breakfast, lunch and dinner.
Gluten Free Has Never Tasted So Good.
Directions
Preparation Tips: Kinnikinnick Panko crumbs are unseasoned so you can add whatever flavors and seasonings you like. Add you favorites like salt and pepper, parmesan cheese or garlic, parsley and oregano to the crumbs prior to applying to the chicken. When coating chicken for best results, flatten chicken to uniform thickness using a mallet, brush with olive oil then coat with Panko Style Bread Crumbs. Always check that your chicken is at 165o (73oC) internal temperature before serving.
Pan-Fry Instructions:
• Preheat 4 tbsp olive oil in a frying pan over medium heat.
• Cook chicken 4-5 minutes per side until golden brown and cooked thoroughly.
Bake Instructions:
• Preheat oven to 400°F (180°C).
• For chicken breasts, bake for 30-35 minutes, adding 10-15 minutes if bone is in.
• For chicken fingers and nuggets baked for 15-20 minutes.
• Flip at half way point for crisper coating.
Free Of
Tree nuts, peanuts, soy, gluten, GMO, wheat, dairy, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 160 mg | 7% |
|
| Total Carbohydrate | 24 g | 9% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 1 g | |
|
| Includes Added Sugars | 1 g | 2% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 50 mg | 4% |
|
| Iron | 0.6 mg | 4% |
|
| Potassium | 20 mg | 0% |
|
Other Ingredients: Pea starch, water, tapioca starch, white rice flour, pea protein, canola oil*, dextrose*, leavening (sodium acid pyrophosphate, sodium bicarbonate, pea starch, monocalcium phosphate), pea fiber, salt, modified cellulose.
May contain eggs.
*Not a product of genetic engineering.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Apple & Walnut Stuffed Pork Loin (Gluten-Free)
[vc_row][vc_column][vc_column_text]This flavorful roasted stuffed pork loin is perfect for both fall gatherings and the upcoming holiday season. Filled with a stuffing that includes gluten-free panko, apples, walnuts, dried cranberries, rosemary and maple syrup, it's a warm and welcoming dish. The slightly sweet, savory stuffing infuses the roast with flavor and moisture, while the pan drippings can be used to create a rich gravy. This roast is sure to impress guests with its beautiful presentation and delicious taste. Prepare in advance, refrigerate, mingle with guests and cook when it’s time!
Apple & Walnut Stuffed Pork Loin (Gluten-Free)
- 3-4 lb. boneless pork tenderloin
- Kosher salt (to taste)
- Ground pepper (to taste)
- 1/2 cup gluten-free panko bread crumbs
- 1/2 cup chicken stock
- 1 cup green apple (peeled and chopped)
- 1/4 cup chopped walnuts (raw, unsalted, toasted)
- 1/4 cup minced shallot
- 1/4 cup unsweetened dried cranberries
- 1/2 tsp. dried rosemary
- 2 Tbsp. pure maple syrup
- Cooking spray
- Preheat oven to 450 degrees F. Coat the bottom of roasting pan with cooking spray or olive oil.
Place tenderloin on cutting board and, using a sharp knife, remove the “silver skin” membrane that runs lengthwise on one side of the tenderloin so it doesn’t tighten and twist the roast. With knife blade under membrane, slowly shear it off and pull it away, avoiding cutting into meat as much as possible.
- To butterfly loin, place it fat side down on cutting board and use sharp knife to slice open the entire length horizontally, making sure not to cut all the way through. Open loin like a book. On each flap, make lengthwise slice down its middle, being careful not to cut all the way through. Unfold these additional flaps and loin will be one large, flat piece.
Cover butterflied tenderloin with parchment, and use meat mallet to thin it out a bit and make it even in thickness. Sprinkle with salt and pepper.
- In bowl, stir together bread crumbs and stock. Add apples, walnuts, cranberries, shallots, maple syrup and rosemary and stir to combine.
- Spread filling over butterflied pork, leaving a 1-inch margin around all sides except for the fat layer side. For that side, leave 2-inch margin.
- Starting rolling up loin from the end that does not have fat layer on bottom. Using cotton kitchen string, tie loin in 1- to 2-inch intervals.
Place stuffed loin in pan and cook 15 minutes to brown top, then reduce oven temperature to 325 degrees F and cook uncovered 30 to 40 minutes, until roast reaches an internal temperature of 140 degrees F.
- Slice diagonally to serve.
Make this special roast with better ingredients from Vitacost!
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