Almond Crusted Chicken Fingers

 

 

I love chicken fingers. Chicken fingers love my waist. This is the both of best worlds. Healthy and satisfying to cravings!

 

Almond Crusted Chicken Fingers

• Boneless Chicken Strips (I say use organic chicken strips) as many as you want to cook, they heat up the next day great!
• 1 Cup Almonds crushed. (I have used pre-crushed but I usually buy chopped almonds I have used whole almonds) and then I crush them in my blender)
• Garlic powder
• 1 tablespoon Dried Parsley
• 1 /2 teaspoon Paprika
• 2 teaspoons Dried Mustard
• 1/2 teaspoon of Nutmeg
• 1/2 Cup Wheat Germ. (I usually do not use wheat germ. I like it just with the almonds (plus it is healthier with just almonds) 
• 2 egg whites, if you run out you can always add more egg whites, I just dislike wasting eggs
• Cooking Spray

 

1. Preheat oven 350*
2. Cover pan with foil and spray with cooking spray
3. In 1 bowl add all ingredients except egg and chicken
4. In 2nd bowl, whisk egg whites.
5. Dip the chicken in egg whites, let the excess drip off.
6. Dip and cover the strips in the 1st bowl of mixture
7. Bake for about 20-25 minutes, until cooked through. It will have a different look compared to fried chicken fingers so make sure not to over cook the chicken

 

 

Pre chopped almonds

Blend the almonds to desired crushed-ness (I usually go ahead and crush all of them and store it in a mason jar in the pantry for easy access later in the week)

Coat chicken and bake!

 

SOO YUMMY

 

Results:

I cook these at least 2 times a week. They are one of the easiest meals and I could do it with my eyes closed. I usually bake extra for lunch the next day!

Hey good lookin...

Over the past week, I have found myself back in the kitchen. Nothing major or fancy though.

Buffalo Chicken Egg rolls

This wing master garlic parmesan is the BEST wing sauce ever! We got it on our trip to Gatlinburg

Buffalo Chicken Egg Rolls

*cooked shredded chicken, amount depends on how much you are making

I used 2 1/2 of the breast pictured up top.

*hot sauce or buffalo sauce to taste/liking

*fresh blue cheese

*pack of egg rolls pastry

*slaw, broccoli slaw, or celery chopped up

I made half with slaw and half just chicken/blue cheese

Cook chicken if not already cooked and shred it 

put in a bowl and mix with hot sauce to taste

place egg rolls out on clean smooth surface

place about 1 tbls slaw on corner

place about 2 tbls of chicken mixture on slaw

place blue cheese on chicken mixture

flip the end over the mixture pointing to the middle of the egg roll

flip one side over and then the other side

flip upwards one time

wet the top corner with finger and water

flip corner down to seal

(make an envelope)

bake on 375 for 18 mins or until crunchy

** note, these did not taste as good as they look. I ended up taking apart the egg rolls and just eating the chicken. I would not give up on them, I just think I need to tweek it a little. Maybe use a different type of egg roll .. not sure but I would give it a 4 or 5 star..