Recipe:
1/2 cup sliced almonds
1/4 cup whole wheat flour
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp pepper
1 1/2 tsp olive oil
egg whited for dredging
1 lb chicken tenders
Preheat the oven to 475. Line a baking sheet with tin foil and place a wire rack on top. Put all dry ingredients in a food processor and blend. While running, add olive oil and contine to blend until crumbly. Transfer the mixture to a shallow bowl. Add egg whites to a second shallow bowl. Add chicken to egg whites and coat, then add chicken to almond mixture and coat. Bake chicken fingers for 20-25 minutes. Enjoy!
Along with the chicken I sliced up a sweet potatoe as thin as I could get it, mixed the slices in olive oil s&p and baked them along with the chicken for about 15 mintues, flipping them halfway through.
Well it's back to work tomorrow but it's only a 3 day week! I can definitely handle that!! I'll sign off with a couple more pics from my race!
No comments:
Post a Comment