Crispy Almond Chicken
Canola cooking spray
2 pounds chicken tenders
¾ cup Silk Pure Almond Original
1 egg white, beaten
2 teaspoons Dijon mustard
1 cup unsalted, roasted almonds, ground in a food processor
¼ cup unbleached flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
Preheat oven to 400 degrees. Lightly spray a baking sheet with canola oil. Rinse and pat chicken dry with paper towels.
In a small bowl whisk together Pure Almond, egg white and Dijon mustard; set aside. In a one-gallon re-sealable plastic bag, shake together almonds, flour, paprika, salt, pepper and garlic powder.
To assemble, dip several pieces of chicken into the almond/egg mixture and then place in plastic bag. Close bag and shake until chicken is thoroughly coated. Place coated chicken onto baking sheet. Repeat steps with remaining chicken.
Lightly spray each chicken piece with canola oil and bake for 10 minutes. Use tongs to turn chicken pieces over and bake until remaining side is browned, about 8-10 more minutes.
Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 16-20 minutes
Calories 344; Total Fat 17g; Cholesterol 77mg; Sodium 550mg; Carbohydrates 11g; Fiber 3g; Sugars 2g; Protein 28g; Vitamin A 14% DV; Vitamin C 4% DV; Calcium 11% DV; Iron 14% DV