| This recipe is liked by 2 person(s). |
Almond-Crusted Chicken Fingers w/ Cilantro dipping sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1/2 cup | sliced almonds |
| 1/4 cup | whole wheat flour |
| 1 1/2 teas | paprika |
| 1/2 teas | garlic powder |
| 1/2 teas | dry mustard |
| 1/4 teas | salt |
| 1/8 teas | pepper |
| 1 1/2 teas | olive oil |
| 4 | egg whites |
| 1 lb. | chicken tenders |
| 1 cup | cilantro sprigs |
| 1/2 cup | parsley sprigs |
| 1/2 cup | blanched slivered almonds |
| 2 cloves | garlic |
| 2 | serrano chile pepper, seeded |
| 1/4 teas | salt |
| 4 TBSP | lime juice |
| 4 TBSP | olive oil |
| 4 TBSP | water |
Preheat oven to 475 degrees. Set a wire rack on a foil-lined baking sheet and coat with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (discard and remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
To prepare sauce; In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the processor is running, add the lime juice and oil through the feed tube, stopping the machine once or twice to scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover, and chill until ready to serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe