QUINOA CRUSTED CHICKEN FINGERS
Chicken fingers are popular for kids but grown-ups will love this version adapted from The Skinny Chef, with added nutrition from the quinoa. For preparing the quinoa, see Recipe#16399 and Recipe#415970.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingertips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed.
- Sprinkle the chicken with salt, garlic powder, pepper and paprika.
- Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture.
- Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 5 minutes or until the crust begins to brown and the chicken is no longer translucent (turn once).
- Transfer fingers to a plate and serve immediately.
Nutrition Facts : Calories 651.1, Fat 18, SaturatedFat 2.9, Cholesterol 145.3, Sodium 878.4, Carbohydrate 57.1, Fiber 6.8, Sugar 0.3, Protein 62.5
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