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Almond-Crusted Chicken Fingers

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Eat to your heart’s content with half the fat. Here is a delicious chicken fingers recipe that you will surely love. It is perfect for sharing. Serve it with a hearty salad or some potatoes.

Makes 4 servings

Ingredients:

Canola oil cooking spray

1/2 cup sliced almonds

1/4 cup whole-wheat flour

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons extra-virgin olive oil

4 large egg whites, beaten

1 lb. chicken breast fillet, sliced into strips
Preheat oven at 475°F and line a baking sheet with foil. Slightly grease the foil with oil or coat it with cooking spray. Place a wire rack on the tray and lightly coat it with oil as well.

Next, combine the almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor or blender. Gradually add the olive oil. Process it for one minute or until the almonds are finely chopped and all the ingredients are well combined. Transfer the almond mixture to a shallow dish.

Dip a chicken strip into the egg and then evenly coat it with the almond mixture.  Repeat this process for the remaining chicken.

Put the coated chicken strips on the prepared wire rack. Bake the chicken fingers for 20-30 minutes or until it becomes golden brown and crisp. Remove from oven and move the cooked chicken on a serving platter. Serve immediately.

 

Photo Courtesy Of: ultrakickgirl

 

 

 

Greek Chicken

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Chicken is one of the best meats to use because they absorb flavors easily. This tasty Mediterranean dish is so good it totally melts in your mouth. All you have to do is combine all the ingredients, bake it and voila! You have a wonderful dish that is perfect for parties or family dinners.

 

Ingredients:

750g marble potatoes or medium sized potatoes, quartered

8 chicken thighs

2 teaspoon sweet paprika

2 Spanish onions, quartered

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

3 garlic cloves, crushed

3 tablespoons olive oil

1 tablespoon chopped fresh oregano

400g can diced tomatoes or fresh tomatoes, seeded and diced

12 black olives

Chopped flat-leaf parsley, to serve

1 cup crumbled feta cheese, to serve

Salt to taste

 

Preheat oven to 200C.

Dry the chicken using paper towels and place them on a lightly greased baking dish. Add the potatoes, onions, tomatoes and red bell pepper. Sprinkle with paprika, salt, oregano and garlic. After, drizzle it with olive oil. Bake for 15-20 minutes or until the chicken and potatoes are done. Baste chicken with the drippings.  Top with olives, feta and parsley before serving.

 

Photo Courtesy Of:  russelljsmith

 

Baked Chicken Stuffed with Potatoes

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This dish is easy to prepare. You can serve it for dinner or when you have guests. The oil and chicken juices makes the potatoes tasty and delicious.

You can experiment with different herbs and spices to give the chicken more flavor. Sometimes I stuff it with ginger, onions, lemongrass and garlic instead of potatoes.

I love eating this chicken recipe with buttered vegetables, but it is good with salad or rice as well.

Ingredients:

2 teaspoons dried rosemary

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

1 (3 pound) whole chicken

3 cloves garlic sliced

Marble potatoes

2 lemons

2 tablespoons olive oil

 

Preheat oven to 350 degrees F.

Slice the lemons and squeeze the juice in a small bowl. Pour in the olive oil and mix well.

Rub the lemons on the chicken and discard them after.

Combine the salt, pepper and rosemary in a bowl. Rub the insides and outside of the chicken with the salt mixture. Place the marble potatoes inside the chicken until it is full.

Place the chicken in a baking dish and drizzle it with half of the lemon and oil mixture. Bake it for 1 hour or until the skin is golden brown and crisp. Baste it with the oil mixture.

Serve on a platter with vegetables.

 

Photo Courtesy Of: Machine is Organic