Friday, October 11, 2013

Chicken Tenders with Creamy Garlic Avocado Sauce

Do you miss eating breaded chicken?  One look at these and you'd think you were about to eat breaded chicken. Nope!  HAHA!  Gotcha!  These aren't breaded with bread crumbs, they are breaded with almond flour, garlic powder, and a gluten free organic seasoned salt.  Simple, right?  

This whole recipe was fun.  I started with my 4 chicken breasts and needed to make chicken strips so I pounded them down till they were thin and cut them into strips.  I don't have a meat tenderizer, soooo what's a girl to do? Use a hammer of course!

Don't worry, I covered the chicken in plastic wrap and the hammer in a Ziploc bag.  No icky germ transfer here.  I used an egg wash over my chicken strips then dipped them into the breading.  

Bake them for 10 minutes, flip then bake for 15 more.  During the last 10 minutes of cooking I prepared the avocado sauce.  1 whole avocado, 1-2 cloves of garlic (minced), and 1 tablespoon of Greek yogurt.  Plain, full-fat Greek yogurt is Primal friendly, so we're good to go with this recipe.  Throw all that in your food processor and let that run till it's nice and creamy and you're good to go.

Take your chicken out of the oven and spoon the avocado sauce over them and serve.

Verdict:  Hubby took one look at these and asked if we were having a cheat night with breaded chicken.  I know I didn't get to the store today but I'm not cheating!  They look like regular breaded chicken, taste superb, and were very easy to throw together.  The avocado sauce was so creamy!  Mind you, I used two cloves of garlic so this had quite a kick!  If you don't want so much of a kick only put one in.  Quick, easy, kid friendly, YUM!

Serves 4

4 boneless, skinless chicken breasts
1 cup almond flour
2 tsp gluten free, organic seasoned salt
1 tsp garlic powder
1 egg
1 whole avocado, pit removed
1-2 cloves of garlic, minced
1 TBSP plain Greek yogurt

1. Preheat oven to 400 degrees.
2. In a dish, combine almond flour, seasoned salt, and garlic powder.
3. In a small bowl, whisk the egg and set aside.
4. Wrap your chicken in plastic wrap and pound your chicken with your meat tenderizer (or hammer if that’s all you have.)
5. Slice chicken into strips.
6. One at a time, coat chicken strips in the egg mixture first, then into the almond flour mixture.  Place on baking sheet until all chicken strips are coated.
7. Bake for 10 minutes.  Flip each chicken strip then bake for another 10-15 minutes.
8. While chicken is cooking, put the entire avocado in your food processor with S-blade, along with garlic and Greek yogurt.  Process for 2 minutes or until nice and creamy.  Don’t worry, if you don’t have a food processor you can just whisk by hand.
9. Serve the chicken hot with the creamy avocado sauce on top.  Enjoy!

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