In place of the traditional bread-crumb coating, crunchy nuts and seeds offer heart-healthy omega-3 fatty acids and taste great, too. Serve with a leafy green salad or oven-roasted fries.
- Prep time 10 minutes
- Total time 30 minutes
- Portion size 8 servings
Ingredients
Chicken Fingers:
Sauce:
Method
Chicken Fingers: In food processor, pulse together almonds, paprika, garlic powder, salt and pepper until coarsely ground. Transfer to shallow dish; stir in hemp seeds and flaxseeds.
In separate shallow dish, whisk eggs. Dip chicken in egg, letting excess drip back into dish; dredge in nut mixture, turning to coat. Place on parchment paper–lined rimmed baking sheet.
Mist chicken with cooking spray. Bake in 400°F oven, turning halfway through, until coating is golden and chicken is no longer pink inside, 15 to 20 minutes.
Sauce: While chicken is baking, whisk jam with mustard. Serve with chicken strips.
Tip from The Test Kitchen: For crispier chicken fingers, broil for the last two minutes of cooking.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 329 mg
- Sugars 14 g
- Protein 32 g
- Calories 351
- Total fat 17 g
- Potassium 568 mg
- Cholesterol 109 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 17
- Folate 13
- Calcium 8
- Vitamin A 5
- Vitamin C 5
