Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce Recipe

Name: Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 lb (0.5 kg) boneless chicken fillets (tenders) or; 1 lb (0.5 kg) boneless, skinless chicken breasts, cut into 1-inch pieces; 1/2 cup (125 mL) whole wheat flour or; 1/2 cup (125 mL) sorghum flour; 5 tbsp (75 mL) almond meal (flour); 1 egg, medium; 2 tbsp (30 mL) sunflower oil

Ingredients

1 lb (0.5 kg) boneless chicken fillets (tenders)
or
1 lb (0.5 kg) boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup (125 mL) whole wheat flour
or
1/2 cup (125 mL) sorghum flour
5 tbsp (75 mL) almond meal (flour)
1 egg, medium
2 tbsp (30 mL) sunflower oil

PREP TIME 30m	COOK TIME 35m	TOTAL TIME 1h5m
YIELD 4 servings

Instructions

Put chicken in a bag and pound with a meat mallet or rolling pin to flatten into strips about 1/4 inch thick.
Mix whole wheat flour and almond meal in a shallow bowl.
Beat egg in another bowl.
Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.
Heat one tablespoon (15 mL) oil over medium-high heat in a non-stick skillet.
Pan fry in two batches for 5 minutes each on both sides or until cooked through at the centre.
Chicken fingers should reach an internal temperature of 165°F (74°C).
Use second tablespoon (15 mL) of oil to fry the second batch.
Serve with the sweet potato plum sauce.
Poke a sweet potato all around with a fork.
Microwave on HIGH for 8-10 minutes or until cooked very soft.
Set aside to cool.
Mash and measure out 1 cup (250 mL) sweet potato.
Add mashed sweet potato to medium size pot with all the other ingredients.
Bring to a boil, reduce heat to medium-high and continue to boil 25 minutes.
The sauce will continue to thicken as it cools.
Puree for a smoother texture (optional).
Serve with almond crusted chicken fingers.