Sunday, December 16, 2012

Almond Crusted Chicken Fingers

Every once in a while, we just want some food that is going to take us back to our childhood. What better food than chicken fingers?! Remember those days, sitting in the cafeteria at school, eating those delicious, nutritious, good for you morsels of chicken.
Wait a minute! 
Are we talking about the same chicken nuggets? The ones I ate in school were disgusting, fried, additive-and-filler-packed ground chicken parts. No thanks!
Here's a great, wholesome, healthy alternative to those processed hunks of random chicken parts! Enjoy!
(makes 4 servings)

  • 3 Tbsp. honey
  • 2 Tbsp. Dijon mustard
  • 2 tsp. rice wine vinegar
  • Olive oil cooking spray
  • 2 large eggs
  • 2 Tbsp. water
  • 1 pound chicken tenders
  • 1 cup whole wheat Panko® bread crumbs (Japanese-style bread crumbs)
  • 1/2 cup sliced almonds, finely chopped
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper

  • Directions:
    1. Combine honey, Dijon mustard, and rice vinegar in small bowl; mix well and chill.
    2. Preheat oven to 425° F. Line baking sheet with foil; spray with cooking spray.
    3. Place eggs and water in medium shallow bowl; beat lightly.
    4. Soak chicken pieces in egg mixture; set aside.
    5. Combine bread crumbs, almonds, sea salt, and black pepper in large resealable plastic bag and shake to combine.
    6. Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
    7. Place chicken on prepared baking sheet. Bake for 18 to 20 minutes or until cooked through and golden brown, turning once halfway through.
    8. Serve with prepared honey mustard dipping sauce (if desired).

    Serving details:
    (1/4 of recipe)

    Calories = 300
    Carbs = 19
    Fat = 11
    Protein = 31
    Sugar = 5
    Cholesterol = 154
    Sodium = 508
    Fiber = 2


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