Friday, January 13, 2017

Healthy Chicken Fingers

We made this recently and all loved it!  I've tried to revisit the site several times since (called and have not been able to, otherwise I would have included a link.  To stay on my diet, I usually skip the honey mustard dip, but it complements the chicken REALLY well.  My boys LOVE it!  The only downside to this recipe is that the chicken isn't nearly as good the next day.  My boys will still eat it, but the dip really helps at that point.

To make a super easy meal, I served it with a frozen side from the oven: Amy's Broccoli and Pasta Cheese Casserole.  I also made some frozen corn in the micro.

Almond Chicken Fingers
4 med. chicken breasts, cut into strips
2 eggs
1 tsp. water

2 cups almond flour/meal
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Olive oil

Beat eggs with water in medium bowl.

In another bowl, mix almond flour, garlic powder, salt and pepper.  Heat oil in large skillet over med. heat.  (The original recipe used enough oil to submerge the chicken.  We just used enough to cover the bottom of the pan.)

Once oil is hot, coat chicken in egg mixture, then dredge in almond flour mixture, and place in pan. Cook 3-4 minutes per side or until golden brown and cooked through. Remove from pan and keep in oven to keep warm while additional batches are cooking.  (We just piled them up on a plate lined with paper towels next to the stove.  We also had two large skillets going at the same time.)

Once all are cooked through, sprinkle with additional salt and pepper (optional) and serve with honey mustard sauce.

Honey Mustard Sauce
½ cup mayo
¼ cup Dijon mustard
¼ cup honey
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder

Mix all ingredients with a whisk until smooth.