This healthy chicken recipe, from my book Meals That Heal Inflammation, proves you can have all the taste and crunch without the unhealthy trans fats, gluten and sugar of standard chicken fingers. Serve with my apple dipping sauce!
1 tsp organic coconut oil
3/4 cup finely crushed whole grain, gluten-free crackers
1 lb skinless and boneless, organic chicken breast
1 tbsp chopped fresh basil leaves
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tsp dried parsley
2 cloves garlic, minced
2/3 cup squash purée or pumpkin purée
Pinch pink rock salt or gray sea salt
1. Preheat your oven to 375°F and lightly coat a baking sheet with coconut oil.
2. Place the crackers in a plastic bag and crush them with a rolling pin until they’re the size of breadcrumbs. Or, put the crackers in a blender and use the ice-crush setting to finely crush them. Place your crumbs in a bowl and set them aside.
3. In a medium bowl, combine the basil, oregano, thyme, parsley, garlic and salt and mix well. Add the cracker crumbs and mix well.
4. Cut chicken into 3-inch strips and place the chicken pieces into the squash/pumpkin purée and coat well. Transfer one piece at a time into the crumb bowl to coat them evenly and place them on the prepared baking sheet.
5. Bake for 12 minutes, then turn chicken over and bake for another 10 minutes, or until no longer pink. Makes 4 to 6 servings
1/4 cup apple cider vinegar
1/4 cup apple butter (no added sugar)
1 tbsp pumpkin puree
pinch pink rock OR grey sea salt
1. Blend all the dipping sauce ingredients in a food processor.
2. Serve with the hot chicken.
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