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From: LindyBill2/14/2009 8:35:11 PM
1 Recommendation   of 39292
 
Description: A reasonably acceptable way to introduce a little "breading" for those who miss it.

Oatmeal/Almond Crusted Chicken



1 lb chicken breast tenders (tendons removed)

2 eggs

½ cup of Dijon mustard

1 cup of rolled oats (oatmeal)

½ cup of almond flour

¼ cup of ground flax seed

salt and pepper

Optional: ¼ cup grated parmigiano-reggiano



1. Preheat oven to 450
2. Combine oats, almond flour, flax seed and parmesan (if using) in food processor and process until a course powder. Pour into a Pyrex dish.
3. Beat eggs with Dijon mustard. Pour into a Pyrex dish.
4. Season chicken tenders with salt and pepper.
5. Dip chicken tenders in egg mixture coating liberally.
6. Transfer tenders to breading dish and coat liberally.
7. Place tenders onto a slightly oiled baking pan or broiler pan (broiler pans work well since they allow for air to cook from both sides)
8. Cook in pre-heated oven for about 15 minutes or until done.



* One additional step that will make them a little crispier is to heat about a teaspoon or less of oil in a non-stick sauté pan and sear the tenders over medium heat for about two minutes per side before finishing in the oven. This is a strictly optional step but will result in a little more crunch.
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