Sunday, August 26, 2012

almond-crusted chicken tenders

For a healthy twist on your typical chicken tenders, try chopping some almonds and using these as the coating rather than breadcrumbs or panko. Chopping up some almonds and mixing in herbs & spices make the chicken tenders even more filling with the extra protein. It's a nice & easy weeknight twist that will be well-received by all that give it a shot! 

1 lb organic chicken breasts
1/2 cup roasted unsalted almonds
2 cloves garlic
1 small dried chipotle pepper
Salt & pepper to taste
2 egg whites (or greek yogurt for some subtle tang)

1. Preheat oven to 400 degrees. Lightly grease baking sheet. Cut chicken breasts into strips.

2. Whisk egg whites (or greek yogurt) in small bowl and set aside.

3. Put almonds, garlic cloves, chipotle pepper, salt and pepper (to taste) in food processor. Process until all are in bits and pieces. Empty into bowl and set aside.

4. Soak chicken strips in egg whites with one hand, and transfer to the bowl of almonds, garlic, and pepper with the other hand. Dredge through and place on lightly greased baking sheet. Drizzle with olive oil and pop in oven for 25 minutes.

5. Keep an eye on these, depending on the size of your chicken strips, they may cook quicker or slower!

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