Baked Chicken Tenders

Baked Chicken Tenders

Yield: 2 servings

Ingredients

• 1 tablespoon olive oil, divided
• 1 large egg + 1 large egg white
• 2 tablespoons milk (any kind you like)
• 1/2 cup (65 g) almond meal
• 1 oz (30 g) freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian herb mix
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb (450 g) boneless, skinless chicken breast halves, cut into 3 by 3/4-inch strips

Instructions

1. Preheat oven to 425F; drizzle 1/2 tablespoon olive oil on a large baking sheet and spread it around.
2. Lightly beat together the egg, egg white, and milk in a shallow bowl.
3. Stir together the almond meal, Parmesan cheese, garlic powder, onion powder, Italian herb mix, paprika, salt, and black pepper in another shallow bowl.
4. Dip each chicken strip first in the egg mixture, letting the excess drain off, and then in the almond meal mixture, lightly pressing the mixture into the chicken.
5. Arrange the coated chicken on the prepared baking sheet so they’re not touching; drizzle the remaining 1/2 tablespoon olive oil on top.
6. Bake until the chicken is lightly browned and fully cooked (there should be no pink in the center when you cut into it), about 15 minutes, rotating the pan once. (If your chicken is fully cooked and you want it more browned, you can run it under the broiler for a couple minutes – but watch it closely because it can burn fast!)
7. Serve with salad and/or carrot and celery sticks, or use the tenders to make a homemade chicken sub/sandwich/hero/hoagie.

Source: anediblemosaic