I’m always looking for a new way to make chicken. I ran across this recipe in May’s Oxygen magazine. And when I realized that I already had all the ingredients at home, it was a no brainer.
Almond & Oat Chicken Fingers
Recipe from Oxygen
4 chicken tenderloin strips or 2 chicken breasts halved
2 egg whites
1/2 Old Fashioned Quaker Oats
1/4 cup almonds
1 tbl Italian seasoning
salt & pepper to taste
Preheat oven to 350. Lightly coat a baking sheet with cooking spray. Use paper towel to pat excess moisture off of chicken. Place chicken strips into a Ziploc bag. Pour egg whites into bag and shake to coat.
In a food processor, crush almonds. Combine oats, almonds, and seasoning and mix. (I don’t have a food processor. I simply added the almonds in a separate Ziploc bag and used my meat tenderizer to go to town on those almonds. It takes more time to crush the almonds this way, but it’s a good way to beat out some frustration!)
Add almond mix to chicken in Ziploc bag and shake to coat. Bake for 25 minutes.
Serves 2. 270 calories per serving.