Clucks ‘N Nuts: Pistachio-parm-crusted chicken tenders

Ingredients

Chicken basics

• 2 chicken breasts (or pound of tenders)

• 1 cup almond flour (w Salt, Pepper and garlic powder for dipping)

• 2-3 eggs (for dipping)

Pistachio crust

• 1 cup pistachios

• 1/2 cup grated parmesan

• 2 TBSP parsley

• 1 TSP garlic powder

• Salt / Pepper

Drizzle

• 1/4 cup olive oil

• 1/8 cup balsamic vinegar

• 1-2 TBSP honey

• 1 TBSP Dijon mustard

• 1 clove garlic (minced)

• Salt + pepper to taste

 

Instructions

1. Heat oven to 400F

2. Blend up crust ingredients to a crumb

3. Slice up chicken breast / use chicken tenders into finger size

4. Dip circuit (almond flour, egg, pistachio crust)… repeat for each nuggie

5. Spread nuggies in single layers

6. Bake at 400F for ~15 minutes

7. Shake up sauce ingredients for drizzling or dipping