Crispy Chicken Finger Recipe For Bacterial Vaginosis
Ingredients
- 1/2 tsp celtic sea salt
- 0.125 tsp freshly ground pepper
- 1 1/2 tsp virgin coconut oil, organic
- 4 large organic egg whites
- 2 8-oz. chicken breast, breasts pasture-raised
- 1/2 cup almonds, sliced
- 1 1/2tsp tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 2 ervings Spectrum Naturals Organic Coconut Spray Oil Spectrum Naturals Organic Coconut Spray Oil
- 1/4 cup coconut flour
Instructions
- First, slice the chicken into 1 inch strips.
- Preheat oven to 475 degrees F.
- Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Place almonds, coconut flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the spices are mixed.
- With the motor running, drizzle in oil and process until combined. Transfer the mixture to a shallow dish.
- Whisk egg whites in another shallow dish. Add chicken tenders and turn to coat.
- Transfer each tender to the almond mixture and turn to coat evenly.
- Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
- Serve.
Myrtle Sparrow
this is so yummy!