Almond Crusted Chicken Fingers

This recipe is very similar to my "Fried" Chicken that I posted not too long ago, with a few minor upgrades. I must say, the upgrades are fantastic!

I got this recipe from my best friend who is bound and determined to start cooking healthy for her and her husband. High cholesterol runs in his family and she wants to do everything in her power to make sure her cooking is beneficial to his health. So proud of her for making healthy eating changes!

With that being said, this recipe is super healthy and I only had to make a couple minor changes to make it Paleo. Not to mention I think this recipe tastes much better than traditional fried chicken fingers.

Ingredients:

• Olive or grapeseed oil cooking spray
• 1/2 cup almonds
• 1/4 cup almond flour (I was out of almond flour and used gluten-free breadcrumbs instead)
• 1 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground pepper
• 1 1/2 tsp EVOO (extra virgin olive oil)
• 4 large egg whites
• 1 pound chicken tenders

Preheat oven to 425.

Line a baking sheet with foil.  Set a wire rack on the baking sheet and coat it with cooking spray.  If you don't have a wire rack I suggest investing in one.  It will keep your chicken fingers from getting soggy.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor.  Process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute.  With the motor running, drizzle in the EVOO; process until combined.

In a bowl, whisk egg whites for about a minute to make them a little lighter.

Coat the chicken tenders in the egg wash first and then dredge them in the almond mixture.  Make sure all sides are evenly coated.

Place chicken tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken tenders about 20-25 minutes or until golden brown.

As a side note I bought chicken cutlets and halved them lengthwise to make "tenders".  I also doubled this recipe so we could both have lunch the next day as well!

I served this over a Strawberry Salad.  The only change I made was adding about half a teaspoon of dried thyme to the dressing.  Loved it!!

{Yes, that is a paper plate.  Winning.}

The meal was filling yet light at the same time.  Definitely going into the favorites pile for The Hamiltons!

"Fried" Chicken and Strawberry Salad

Last night, as I was trying to come up with something for dinner, I came across this recipe from The Healthy Irishman, Gavan Murphy. I was in the mood for salad and something kinda on the lighter side. I know what you're thinking...fried chicken is light?? Well when you get it from Zaxby's and drench it in their sauce made from baby's laughter and rainbows then no, it isn't light. This recipe however is baked instead of fried and the crust has such a nice light texture and flavor. I changed his recipe up just a little bit to suit my tastes. It is not 100% paleo but it is gluten, dairy and soy free and it's a breeze to make. As a side note, my sweet husband told me it was one of the best dishes I've ever cooked for him.

Ingredients for "Fried" Chicken:
4 chicken breasts
2 cups gluten-free breadcrumbs, I used Glutino brand from Whole Foods (unavailable at Publix)
3 egg whites, whisked for one minute to lighten
1 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper
grapeseed oil spray

Preheat oven to 425.

Combine breadcrumbs, paprika, sea salt and pepper in a medium bowl and mix well with a fork.

Cut chicken breasts in half lengthwise.

Dip the chicken breasts in the eggs and then dredge them in the breadcrumbs until all sides are covered. With a clean hand make sure to pat the breadcrumbs into the chicken so they stick.

Place on baking sheet lined with tin foil.

Spray the breaded chicken breasts with grapeseed oil. You can also use olive oil spray, I just had grapeseed oil spray on hand.

Bake for 20 minutes. I baked mine last night for 25 to 30 and I feel they were a tad to dry. So check the internal temperature at 20 minutes and cook longer if needed. Internal temp should be 165.

Feel free to experiment with different spices for the breadcrumb crust. Add a little cayenne or red pepper flakes for some heat or some oregano and thyme for an Italian flair. I also just recently purchased Herbes de Provence and they have such a wonderful flavor and aroma I think they would be lovely in this dish. While the dish tasted fabulous with above ingredients, consider it a template and get creative.

Ingredients for Strawberry Salad:
Strawberries, washed and sliced
Mixed Greens
Walnuts, sauteed in a hot dry pan until golden brown

Mix ingredients in a large bowl and top with dressing.

Ingredients for Strawberry Salad Dressing:
3/4 cup olive oil
1/4 cup aged balsamic vinegar (if you don't have aged, regular will do just fine)
2 tbsp dijon mustard
1 to 2 tsp agave nectar or honey (I used one teaspoon because I prefer tangy, but if you like sweeter add an extra teaspoon)
pinch or two of sea salt and fresh ground pepper

Combine all ingredients in a bowl and whisk until well mixed. You can also throw all of the ingredients into a cup with a lid and give it a good shake.

Another ingredient I LOVE to add to the balsamic vinaigrette is thyme. Add a teaspoon at a time to the above mixture until you are satisfied with the taste. Thyme has such a wonderful savory and slightly spicy flavor profile and gives the dressing an added punch of flavor.

For presentation purposes I heaped the salad mixture on a plate and then sliced my chicken breasts on a bias and placed on top of the greens. This also makes it convenient for whomever is eating it as they won't have to cut up their own chicken.  The camera on my phone isn't working so I didn't take a picture, but here are a couple of shots of Gavan's completed dish.

{As you can see, he used a variety of cuts of the chicken.  Always an option but I prefer white meat.}

{Images via Gavan Murphy}

I was very happy with the way the dish turned out and will definitely be getting some more inspiration from The Healthy Irishman.

Hope you enjoy!

Mustard and Lime Chicken

This recipe is courtesy of Elana's Pantry. She runs a gluten free website and is often a source I go to for yummy, healthy Paleo recipes. This dish has great flavor and is one of the hubby's favorite Paleo meals. It's also nice since the weather has been feeling a lot more like spring, so it's not too cold to fire up the grill. If you don't have a grill I'm sure this would taste yummy baked as well.

Ingredients:
1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp sea salt
½ tsp pepper

Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor or blender until well combined.

After cleaning your chicken breast pat them dry with a paper towel and place them in a ziplock bag.

Pour mustard and lime into the bag with the chicken and move around until well coated.

Marinate in refrigerator for at least 15 minutes or up to 6 hours. Do not over marinate as the lime juice can start to "cook" the chicken.

Remove chicken from bag and grill 5 to 7 minutes per side or until cooked through.

If you are like me you love sauces so I reserve the marinade and cook it in a small saucepan to add a little extra sauce once the chicken comes off the grill.  Make sure you heat the sauce well since it was hanging out with uncooked chicken.  The sauce is very tangy, however, so use just a little bit at a time.

As a side dish I usually serve sauteed peppers and a baked sweet potato.

For the peppers cut off the top and bottom and remove the insides, making sure to cut off the ribs.  If not removed they can make the pepper taste bitter.

Slice them up and saute over med-high heat with a little bit of olive oil.  Don't use too much olive oil or you won't get a nice brown on the peppers.

Saute for a few minutes.

They don't need any salt and pepper.  The peppers are yummy all on their own.

For the sweet potatoes, rinse and clean them then pat dry with a paper towel.

Rub them with a little bit of olive oil and place them in a baking dish lined with aluminum foil.

Bake at 500 for about an hour.

This is probably one of my favorite dishes I've done so far.  It's super easy and has a lot of great flavors.

Hope you enjoy!

Minestrone

This soup was adapted from a friend's recipe to make it Paleo.  However after making the adjustments I'm not sure it would still be considered a "Minestrone".  It's now more like a chicken and vegetable soup.  Whatever the case, it is delicious.  I have found that lunch is the hardest meal for me to eat Paleo.  You need something that is quick and easy and that can be put in one container and taken to work.  I always double this recipe and we eat on it all week for lunch.

Ingredients:

1 lb cooked chicken breast 

1 tbsp olive oil

1 cup diced onions

1 clove garlic, minced

1 cup carrots, sliced

1 tbsp dried basil

2 small zucchini, sliced

2 cups finely shredded cabbage

16 oz can tomatoes, diced and drained

32 oz container chicken stock (check to make sure it is gluten free, I use Kitchen Basics)

1 tbsp sea salt

1/4 tsp pepper

In a large stockpot combine olive oil, onions, garlic, carrots and basil.  Cook for 8 minutes.

I like to cut my carrots a little thicker and on a bias for a rustic texture.

Add chicken, zucchini, tomatoes, broth, cabbage, salt and pepper.

The stock should almost cover all of the ingredients.

Bring to a boil, reduce heat and simmer covered for one hour.

Eat and enjoy.

A variation to this recipe (if you double it) is to use a whole rotisserie chicken.  This is how I make it, and I think the addition of some dark meat adds a really nice flavor to the soup.  The easiest route would be to buy a pre cooked chicken at your local grocery store, but if you have the time I encourage roasting your own chicken.  

I purchased this one from Springer Mountain Farms at Publix on sale for $1.69 per pound.  

Remove the innards (I know...kinda gross), rub the bird with olive oil, salt and pepper and place in roasting pan or baking dish.  

Preheat oven to 350 and cook 20 minutes per pound plus an additional 15 minutes.

To ensure the doneness of your whole chicken I suggest buying a meat thermometer.  They aren't expensive and they are very helpful.

Insert the thermometer into the thickest part of the thigh without touching the thigh bone.  The temperature should reach 180 degrees F.

The roasted bird.

Also as a side note, and to save your fingers from being burned, wait 30 minutes or so before cutting the meat off of the chicken.  After you have removed all of the meat, you can either chop or shred your chicken.

This soup is very hearty and flavorful and like I said is perfect for a quick lunch.

If you try out this recipe and enjoy it let me hear from you.