Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pour marinade ingredients and chicken into gallon size ziplock bag. refridgerate overnight. preheat oven to 350 degrees. dip chicken into breading mixture and thoroughly coat. heat oil or butter in large skillet to medium high heat. brown each chicken strip. place on a cookie sheet with a cookie cooling rack in it. cover with foil. bake for 20 minutes. remove foil. bake for another 20 minutes.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.