Ingredients
- Cooking spray
- 2 lbs (1 kg) chicken breast cut into strips
- 3/4 cup (175 ml) Silk True Almond®
Original, Vanilla or Unsweetened
- 1 egg white, beaten
- 2 tsp (10 ml) Dijon mustard
- 1 cup (250 ml) unsalted, roasted
almonds, ground in a food processor
- 1/4 cup (60 ml) oat flour
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) black pepper
- 1 tsp (5 ml) garlic powder
Preparation
1.Preheat oven to 200°C (400°F).
2.Lightly spray a baking sheet with cooking spray.
3.Rinse and pat chicken dry with paper towels.
4.In a small bowl, whisk together True Almond, egg white and
Dijon mustard; set aside.
5.In a one-gallon re-sealable plastic bag, shake together
almonds, flour, paprika, salt, pepper and garlic powder.
6.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.
7.Place coated chicken onto baking sheet. Repeat steps with
remaining chicken.
8.Lightly spray each chicken piece with canola oil and bake
for 10 minutes.
9.Use tongs to turn chicken pieces over and bake until
remaining side is browned, about 8-10 more minutes.
10.In a small bowl,
combine 1/2 cup whole-grain mustard, 4 Tbsp honey, 1/8 tsp white pepper and a
pinch of crushed red chile flakes.
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