Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce
Almond Crusted Chicken Fingers
Sweet Potato Plum Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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 (see below).
To make the 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.
Divide sauce recipe in half for a smaller batch.
Use sorghum flour for gluten free version.
|Per 200 g serving||Amount|
|Saturated Fat||2 g|
|Per 200 g serving||% Daily Value|