Flat Belly Nutty Chicken Nuggets
- Number of Servings: 4
Ingredients
Bob's Red Mill TVP, 0.5 cup Almonds, 0.187 cup, slivered *Sesame Seeds, 0.5 cup Egg Beaters Whites, 6 tbsp Chicken Breast, no skin, 16 ounces Salt, 0.5 tsp Pepper, black, 0.25 tsp *Brown Cow Greek yogurt fat free plain 0.33 cup Honey, 1 tbsp *Grey Poupon Harvest Coarse Ground Mustard, 1 tsp
Preheat oven to 400
Place TVP and Almonds into blender/food processor to make fine crumbs. Empty onto pie plate and add sesame seeds.
In another plate, add egg whites and beat
season the chicken (VERY IMPORTANT!!) with salt and pepper.
Dip the chicken into egg whites and then into nut mixture.
Bake 12-15 minutes until cooked through
meanwhile make the dip:
mix yogurt, honey and mustard in small bowl.
note: you can freeze left overs
Number of Servings: 4
Recipe submitted by SparkPeople user CRASH0200.
Place TVP and Almonds into blender/food processor to make fine crumbs. Empty onto pie plate and add sesame seeds.
In another plate, add egg whites and beat
season the chicken (VERY IMPORTANT!!) with salt and pepper.
Dip the chicken into egg whites and then into nut mixture.
Bake 12-15 minutes until cooked through
meanwhile make the dip:
mix yogurt, honey and mustard in small bowl.
note: you can freeze left overs
Number of Servings: 4
Recipe submitted by SparkPeople user CRASH0200.
Nutritional Info Amount Per Serving
- Calories: 339.0
- Total Fat: 12.9 g
- Cholesterol: 65.7 mg
- Sodium: 405.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 4.8 g
- Protein: 40.9 g
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