RECIPE OF THE WEEK

BY LORI SHEMEK PH.D.

INGREDIENTS

• 2  8 oz. chicken breast
• 1 1/2 tsp. organic virgin coconut oil
• 1/2 tsp. freshly ground pepper
• 4 large egg whites
• 1/2 cup sliced almonds
• 1 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/2 cup coconut flour
• Coconut spray oil

DIRECTIONS

1. Preheat oven to 475°F.
2. Sliced chicken into 1 inch strips.
3. Line a baking sheet with foil.
4. Set up a wire rack on the baking sheet, and coat it with cooking spray.
5. Place almonds, coconut flour, paprika, garlic powder, dry mustard, salt, and pepper in a blender or food processor; process until the almonds are finely chopped, and the spices are mixed.
6. While blending, drizzle in oil, and process until combined.
7. Transfer the mixture to a shallow dish.
8. Whisk egg whites in another shallow dish.
9. Add chicken tenders, and turn to coat.
10. Transferred reach tender to the almond mixture, and turn to coat evenly.
11. Place the tenders on the prepared rack, and coat with cooking spray; turn, and spray the other side.
12. Transfer each tender to the almond mixture, and turn to coat evenly.
13. Place the tenders on the prepared rack, and coat with cooking spray; turn, and spray the other side.
14. Bake the chicken fingers until golden brown, crispy, and no longer pink in the center, about 20 to 25 minutes.