Recipe

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

Prep Time: 30 min

Cook Time: 35 min

Serves: 4

Try our kid-friendly, simple, almond crusted chicken fingers. They are pan-fried and a healthy alternative to frozen, processed chicken nuggets and fingers.

Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc

Ingredients

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce:

1 lb (0.5 kg) boneless chicken fillets (tenders)

1 lb (0.5 kg) boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 cup (125 mL) whole wheat flour

1/2 cup (125 mL) sorghum flour

5 tbsp (75 mL) almond meal (flour)

1 egg, medium

2 tbsp (30 mL) sunflower oil

Sweet Potato Plum Sauce:

1 sweet potato, medium

1/2 cup (125 mL) water

1/4 cup (60 mL) apple cider vinegar

2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) lemon juice

2 tsp (10 mL) lemon juice

1 tbsp (15 mL) ketchup

2 tsp (10 mL) ketchup

1 tbsp (15 mL) light tamari sauce

2 tsp (10 mL) light tamari sauce

1 tbsp (15 mL) toasted sesame oil

1 1/2 cup (375 mL) brown sugar

1 tbsp (15 mL) ginger, fresh, finely minced

1 clove garlic, minced

1/4 tsp (1.25 mL) black pepper, freshly ground

1/4 tsp (1.25 mL) cayenne pepper, ground

1 tsp (5 mL) salt

Instructions

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

1 Put chicken in a bag and pound with a meat mallet or rolling pin to flatten into strips about 1/4 inch thick.

2 Mix whole wheat flour and almond meal in a shallow bowl.

3 Beat egg in another bowl.

4 Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.

5 Heat one tablespoon (15 mL) oil over medium-high heat in a non-stick skillet. Pan fry in two batches for 5 minutes each on both sides or until cooked through at the centre. Chicken fingers should reach an internal temperature of 165°F (74°C). Use second tablespoon (15 mL) of oil to fry the second batch. Serve with the sweet potato plum sauce.

Sweet Potato Plum Sauce

1 Poke a sweet potato all around with a fork. Microwave on HIGH for 8-10 minutes or until cooked very soft. Set aside to cool. Mash and measure out 1 cup (250 mL) sweet potato.

2 Add mashed sweet potato to medium size pot with all the other ingredients. Bring to a boil, reduce heat to medium-high and continue to boil 25 minutes. The sauce will continue to thicken as it cools. Puree for a smoother texture (optional). Serve with almond crusted chicken fingers.