Breaded Chicken Strips
Breaded chicken breasts are a bar or pub favorite usually high in processed carbs and hydrogenated fats. In this recipe, we lightly bread the chicken with whole grain crumbs and coconut for a nutritious and tasty coating. We recommended serving these chicken strips with portabello Pizzas (any time) or Roasted Garlic
Barley risotto (post-workout).
Instructions:
Preheat the oven to 350 degrees F. Season chicken evenly with salt, pepper and paprika. add the egg and water to a mixing bowl, whisk together well and set aside. Mix the breadcrumbs and coconut together in a seperate mixing bowl and set aside. Dip the chickeen in the egg and toss until coated completely. Remove and allow excess to drip off for 1 or 2 seconds and then place directly into the breadcrumbs/coconut mixture. Roll until nicely coated. Lightly coat a cookie sheet with spray and plave the strips onto the tray and then into the oven. Bake until golden brown or cooked through (about 15 minutes). You can remove the largest strip and cut in half to check doneness. Serves 1 large or 2 small.
Boneless skinless chicken breast (cut into 1/2 inch strips, 170 g) 6 oz.
Salt 2 pinches
Pepper 1 pinch
Paprika 1 pinch
Omega-3 egg 1
Water 2 tbsp
Coarse whole wheat breadcrumbs 1/4 cup
Grated coconut 1/4 cup
Olive oil cooking spray