Check out the Baked Chicken Strips with Mustard, Almond, and Parmesan calories and how many carbs in Baked Chicken Strips with Mustard, Almond, and Parmesan. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Saturday, January 19, 2013 at 7:18am
filed under
Main Dishes
Serving size: 3 each
Recipe category: Main Dishes
Prep time: 45 min
Cook time: 30 min
Difficulty: Normal
Calories: 243 (12% DV)
Fat: 15g (24% DV)
Carbohydrates: 9g (3% DV)
Protein: 19g (39% DV)
Ingredients: Makes 4 servings (12 each)
2
cups
2
tablespoons
2
tablespoons
1
tablespoon
1
tablespoon
1/2
teaspoon
3/4
teaspoon
2
tablespoons
3/4
cup
1
pinch
Tip: Click on the ingredient links to learn the nutritional information for all the Baked Chicken Strips with Mustard, Almond, and Parmesan ingredients. The serving size for any ingredient in Baked Chicken Strips with Mustard, Almond, and Parmesan may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Trim any visible fat or tendons from chicken, then cut each piece into crosswise strips about 1 inch wide. Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning. Place chicken strips and marinade in plastic bag and marinate in refrigerator for 3-4 hours or as long as all day. When ready to cook, let marinated chicken come to room temperature while oven pre-heats to 450 F. Use a food processor to finely grind the almond meal, Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. Spray non-stick baking sheet well with non-stick spray. Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet. Bake without turning for 15-20 minutes, or until top side is quite browned and underneath is starting to brown. Then use metal turner and go under each piece of chicken to be sure it's not stuck to the pan, then carefully turn each piece. Some of the coating will fall off and possibly get too browned in the pan, so don't worry about it. Cook 10-15 minutes more until chicken is well browned and cooked through. Total cooking time will be 25-30 minutes, depending on your pan. Serve hot. (Edit: if you're reheating this in the microwave, be very careful not to overcook or it will get very dry. It is definitely best fresh from the oven.)