Almond crusted Chicken Fingers with honey, chipotle yogurt dip

Work has been extremely stressful lately. Every day I've worked this week, it has felt like I've walked into a shit storm of passion fruit mousse and Saskatoon berry compote over and over again. I am really hungry too, because I am running around like a chicken with my head cut off the whole time trying to escape the sweet storm I feel trapped in.

I am often finding myself dreaming of the days when I had no worries. Those were the days of my childhood. My worries consisted of choosing which cabbage patch kid doll I was going to play with, or who I was going to "call on" to play with outside. I miss playing in my treehouse that my dad built me. Oh and making snow forts all day long, going to dance classes, and making jazzy jewellery.

If only living life this way was acceptable at my age. It's ironic how when you're a kid you want to grow up so fast, and once you grow up you wish you were a kid again...My reality just set in...I really can't go back in time. I guess this calls for one of my comforting childhood favourites that takes me way back to my worry free days! CHICKEN FINGERS!  Of course I had to make it healthy, so I swapped the flour and bread crumbs for almond flour, which is higher in nutrients such as fibre,vitamin E, and monounsaturated fats. (Healthy fats our bodies need)

I also put together two dipping sauces for these babies, because I love sauce with anything. Who doesn't?

Almond Crusted Chicken Fingers

Ingredients

1lb Tenders or Chicken Breasts
3/4 cup ground almonds
1tbsp sprouted chia & flax seed powder ( I use organic traditions brand)
4 egg whites
1/2 tsp garlic powder
1 1/2 tsp smoked paprika
1/2 tsp salt
pinch of pepper

You can add your own spices to the mix and get creative!

Method

1. Preheat oven to 450F
2. Prepare and line a baking sheet with aluminum foil
3. If you are using whole chicken breasts, cut the chicken into strips
4. Set up your breading station. Place egg whites in a shallow dish, place ground almonds and spices in another shallow dish
5. Place chicken tenders into egg whites, coating them all around
6.  Transfer each chicken tender into the ground almond mixture coating them evenly
7. Bake for 20-25 minutes until golden brown, turning the chicken tenders half way through cooking to ensure even browning

Pommery Honey Mustard

Ingredients

2tbsp Honey
2tbp Pommery or grainy mustard

Method

1. mix together

Honey, Lime and Chipotle Yogurt

Ingredients

1/2 cup plain unflavoured yogurt
2 tsp chipotles in adobo sauce
1 tsp Lime juice
1 tsp Honey

Method

1. Finely chop chipotles
2. Mix all ingredients together

Enjoy!

Alexandra