Gluten-Free Italian Herbed Chicken

1/2 C. rice flour
1/4 t. pepper
1/4 t. garlic powder
3/4 t. salt
1/2 t. minced onions
1 t. parsley flakes

Mix. Dip chicken in mixture. (Can dip chicken in egg whites before the dry mixture.) Bake according to size of chicken pieces. I like to cut breasts into strips to shorten cooking time. (It seems I'm always rushing to get the food on the table!)

We eat this chicken with Prego Traditional Spaghetti Sauce (a great gluten-free product) heated and poured over it. Then we top with mozzerella cheese.

(For some reason we ALWAYS have cooked baby carrots with this dish! I boil the carrots, then top with 1/4 c. brown sugar + 1/4 c. margarine or butter. I let that simmer for 3-5 minutes and sprinkle with parsley.)