Wednesday, September 22, 2010

Almond Chicken

In an effort to broaden our low-carb, South Beach-friendly recipe collection, I came up with this twist on my sister-in-law's Parmesan Chicken Tenders. We substitute ground nuts for the bread crumbs. My kids ate it up! The littest one ate two chicken tenders by himself, which is unheard of for my children.{Crunchy Almond Chicken Tenders}
1 C whole almonds
1/3 C grated parmesan cheese (in this case, from a can works great)
1 tsp salt
1/2 tsp ground black pepper
1/4 - 1/2 tsp garlic powder
1/4 C egg substitute
8 - 10 chicken tenders, thawed

Preheat oven to 400 degrees, and grease a cookie sheet. Place almonds in a food processor, and chop into crumbs. Mix in cheese, salt, pepper and garlic powder. Place in a shallow dish. Pour egg substitute into another shallow dish. Pat chicken dry, then place in egg substitute. Transfer to crumb mixture for "breading." Place on a cookie sheet and repeat with remaining tenders. Bake at 400 degrees for 13 minutes, or until a meat thermometer reaches 165 degrees. Remove from oven and let rest for 8 minutes.

Serve with a green salad and a side of vegetables. Leftovers are great diced over a Cobb-style Salad.

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