Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce
Put chicken in a bag and pound with a meat mallet or rolling pin to flatten into strips about 1/4 inch thick.
Mix whole wheat flour and almond meal in a shallow bowl.
Beat egg in another bowl.
Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.
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
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.
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.
The Sweet Potato Plum Sauce makes approximately 4 cups (1 Litre) of sauce and there will be extra for you to enjoy with other meals and snacks. It will keep in the refrigerator for up to two weeks.