Collectionpoint
Welcome back
Search
 
 

Display results as :
 


Rechercher Advanced Search

Keywords

Latest topics
» iso 9001 manual
Mon Jul 09, 2012 5:13 pm by sajan4444

» gps tracking
Sun Jun 17, 2012 4:00 am by rokeysth

» Online Training Center
Mon Jun 04, 2012 5:30 pm by rokeysth

»  PLUM GOOD TURKEY MEATBALLS
Mon Nov 14, 2011 6:48 pm by rokeysth

»  ALMOND CRUSTED CHICKEN FINGERS
Mon Nov 14, 2011 6:46 pm by rokeysth

» APPLE, CHICKEN, AND PECAN STRUDEL
Mon Nov 14, 2011 6:42 pm by rokeysth

» Change Windows Welcome Screen
Sun Nov 13, 2011 7:11 pm by rokeysth

» Withdraw Rules
Sat Nov 12, 2011 6:44 pm by Admin

» Better For The Users
Sat Nov 12, 2011 6:33 pm by Admin

November 2017
SunMonTueWedThuFriSat
   1234
567891011
12131415161718
19202122232425
2627282930  

Calendar Calendar

Right
Collection

ALMOND CRUSTED CHICKEN FINGERS

View previous topic View next topic Go down

ALMOND CRUSTED CHICKEN FINGERS

Post  rokeysth on Mon Nov 14, 2011 6:46 pm

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 egg whites (see Note]
• 1 pound chicken tenders


1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

2. 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.

3. 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 any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Ingredient note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

rokeysth
Starter Member
Starter Member

Posts : 11
Join date : 2011-10-11

Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum