Almond chicken nuggets, apricot dip

Almond chicken nuggets, apricot dip

INGREDIENTS
1 cup of almonds
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup shelled hemp seeds or sesame seeds
1/4 cup whole flaxseed
2 eggs
1 3/4 lb. boneless chicken breasts, cut into 16 strips
1/2 cup of apricot jam
1/4 cup Dijon mustard

PREPARATION
1. In a food processor, coarsely grind the almonds with paprika, garlic powder, salt and pepper. Put the mixture in a shallow dish, add the hemp and flax seeds, and mix. In another shallow dish, beat the eggs. Dip the chicken strips into the beaten eggs, dripping the excess, then pass them through the seed mixture, turning them over to coat them. Place the chicken strips on a baking sheet lined with parchment paper. Spray lightly with oil.

2. Bake in the preheated oven at 400 ° F (200 ° C) for 15 minutes or until croquettes are golden brown and have lost their pink hue inside (return to mid-cooking).

3. Meanwhile, in a small bowl, mix jam and mustard well. Serve the chicken nuggets with the dip.

A good thing


For even crisper croquettes, they can be put under the preheated oven grill for the last 2 minutes of cooking.

What's this

Rich in whole protein and omega-3, hemp seeds have a soft texture and a little taste of nuts. We can sprinkle them on our salads and our granola, or add them to our smoothies to enjoy their benefits. They are found in health food stores and some supermarkets.