August 30, 2010

Almond Crusted Chicken Fingers - Two For One in under 30 minutes - Part 1

I am sure everyone likes the "buy one, get one free" or "two for one" deals. So here is my deal.While spending less than 30 minutes in the kitchen you can create two meals. It started out with getting 3 pieces of chicken breast which ended up being huge... almost 2 pounds in total. I cut the pieces into 1 inch thick strips (no measurement tape required). So I figured I make one of our new favorites- Almond crusted chicken fingers. And while those are baking in the oven for 20 minutes just go for Chicken fajita preparation for tomorrow nights dinner.  The way I see it- dinner will be a snap tomorrow night and the chicken fingers are a great snack on Saturday for lunch or for a full dinner if served with some steakfries and broccoli.

Almond Crusted Chicken Fingers
adapted from
1-2 pieces of chicken breast, trimmed of fat and cut in strips
1 cup of raw almonds
1 teaspoon garlic powder
3/4 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Eggbeater or eggs
Cooking oil spray

1. Preheat oven to about 425 degrees. Prepare a baking sheet and layout with aluminium foil. Spray some Oil spray to avoid too much sticking later.

2. Trim any fat of the chicken and cut the pieces of chicken in strips.

3. In a small food processor grind up the almonds.Then add all the spices, mix again and  add the olive oil.
(You can mix up an egg instead- I just don't usually have egg in the fridge.)

4. Dip the chicken first in the egg beater, then in the almond mixture and place on the baking sheet.
Spray all pieces with a bit Cooking oil spray, it helps getting them crispy. Put the sheet in the oven and set time for 20 minutes.

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