Chicken Fingers
Makes about 15 to 18 chicken fingers nonstick cooking spray
2cups crispy brown rice cereal
1pound chicken breast, cut into
1cup coconut milk
extra virgin olive oil for drizzling
Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Put the brown rice cereal into the work bowl fitted with the steam blade. Pulse about 15 times to evenly chop.
Prepare fingers by dipping first into coconut milk and then rolling in the crushed cereal.
Place on baking tray and drizzle with olive oil. Bake for about 25 minutes until crispy and golden and cooked through.
Nutritional information per chicken finger:
Calories 67 (49% from fat) ∙ carb. 3g ∙ pro. 6g ∙ fat 4g sat. fat 2g ∙ chol. 16mg ∙ sod. 31mg ∙ calc. 3mg ∙ fiber 0g
Fish Sticks
Potato chips provide extra crunch for these oven
baked fish sticks!
Makes about 15 to 18 sticks nonstick cooking spray
5ounces potato chips
½pound thin fish fillet similar to sole
1 cup coconut milk
Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with nonstick cooking spray.
Insert the steam blade into the work bowl. Working in two batches of 2 cups each, process the potato chips by pulsing using about 15 quick pulses. Put the finished crumbs in a shallow dish for dipping.
Prepare fingers by dipping first into coconut milk and then rolling in the crushed chips.
Bake for about 15 to 20 minutes, turning tray midway through baking, until crispy and golden and cooked through.
Nutritional information per fish stick:
Calories 58 (55% from fat) ∙ carb. 4g ∙ pro. 2g ∙ fat 4g.
sat. fat 1g ∙ chol. 6mg ∙ sod. 69mg ∙ calc. 3mg.
∙ fiber 1g
18