Chicken Fingers

Makes about 15 to 18 chicken fingers nonstick cooking spray

2cups crispy brown rice cereal

1pound chicken breast, cut into finger-size pieces

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

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Cuisinart BFM-1000 Series manual Chicken Fingers, Fish Sticks

BFM-1000 Series specifications

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