Tuesday, February 4, 2014

Throwback Day 2

Throwback Day 2! I wanted to re-post these because I think once we have kids running around these would be awesome for lunches. My friend Brooke was telling me about a video she watched on how McDonald's makes their chicken nuggets- and basically it is a pink slime that they make into nuggets and cook. GROSS. I would much rather throw these together and have my kiddos eat them with some BBQ or honey mustard dipping sauce. 

Hope you enjoy! 

"Paleo Chicken Tenders" 

For this recipe you need: 
3 large boneless skinless chicken breasts 
3 cups almond flour 
3/4 cup arrowroot flour 
3 eggs 
coconut oil 
garlic salt 

This recipe is actually pretty easy but kind of messy. Here is what you do in some steps. Begin by preheating your oven to 350. 

Step 1: Set up 4 'stations'- the chicken cut into tenders,  a bowl with the 3 eggs whisked together, a plate with the arrowroot flour and a plate with half the almond flour. 
In the almond flour I added some garlic salt and some pepper to taste. 

Step 2: Get a pan and melt some coconut oil on medium heat. Then TURN off the heat and let the oil sit. I did not do this at first and tried to brown the tenders in sets of 3 or 4- but the leftover almond flour burned and it became a mess. 

Step 3: Then dip a tender in egg, then the arrowroot, then the egg, then the almond flour and set it in the pan. Continue this until the pan is full. Then turn on the heat and brown the chicken on both sides (about a minute each side). Once a tender is browned place it in an oven safe dish. 
Step 4: Repeat. I also switched up the dipping a bit just to experiment. I dipped some in the egg, then arrowroot, then almond and some in the arrowroot, then egg, then almond. 

Once all my tenders were done I stuck them in the oven, cleaned my counter and cut the stems off the brussel sprouts. Then I quartered them, put them in an oven safe dish, mixed them in the oil and added salt, pepper and a little garlic powder. This took around 10-15 min, then I added the brussel sprouts to the oven. 

I cooked the chicken for about 30-45 minutes and the sprouts cooked for about 15-20 minutes. I know, I know, I should have watched the clock better. Just wait until the sprouts brown, and until you can cut a chicken tender in half and the juices run clear and it is white inside. We dipped them in BBQ sauce and they were awesome!! Just what we needed after a two-a-day. 

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