Almond & Oat Chicken Fingers

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

Ingredients:

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.

I served my chicken fingers with a side of Alexia fries and a side salad with Giada’s Parmesan Garlic vinaigrette.  I also had a Xingu black beer.  Ah this beer is so smooth!

I came across this beer several months ago at book club at Cocoa Dolce.  Chocolate & beer?  Sign me up.  I’m a big fan of Xingu.  I mean, it’s no Amstel….let’s not go crazy here, people!