Quinoa Crusted Chicken Fingers
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Chef Jennifer Iserloh
Chicken fingers are always a huge hit with kids. Grown-ups will love these too because the quinoa coating provides extra nutrition and crunch.
ingredients
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 egg whites
1 1/2 cups cooked red or white quinoa
1/2 cup whole wheat breadcrumbs
2 tablespoons olive oil
Instructions
Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, pepper, and paprika.
Dip the chicken into the egg and then press into quinoa mixture. Place the chicken onto a plate.
Warm a large skillet over high heat. Add the oil. When the oil is hot, add the chicken in batches and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown the chicken is not longer translucent in the center. Transfer fingers to a plate and serve immediately.
Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.
makes:
8-10 large chicken fingers
serving size:
