Crispy Pesto Chicken
These tasty chicken strips will blow your mind. They are so versatile. Great with some vegetables or salad for dinner, popped in a wrap for lunch, a delicious finger food option with a dipping sauce or you can cut chicken smaller and make some fancy nuggets for the kids. This recipe is extremely simple to make and a great alternative to store bought crumbed chicken, which can be full of preservatives and processed ingredients. Gluten free, dairy free, paleo friendly and ready in 25mins, what a winner!
SERVES: 4
PREP: 15 MINS
COOKING TIME: 20 MINS
INGREDIENTS LIST:
500g organic chicken tenderloins
½ Jar (120ml) Roza’s DF pesto
½ cup OWN almond meal
3 slices Venerdi almond linseed paleo bread, finely processed to bread crumbs
salt and pepper to taste
½ jar Maleny Cuisine spicy tomato relish (optional)
Gluten-Free
Dairy-Free
Paleo
Grain-Free
Low carb
DIRECTIONS:
Preheat oven to 220C and line an oven tray with baking paper.
In a shallow bowl pour in pesto and in another shallow bowl combine almond meal, bread crumbs and add salt and pepper to taste.
Place a tenderloin in pesto and roll so both sides are coated, then roll in crumbs, shake off excess and place on prepared tray. Repeat process until all tenderloins are coated.
Place in the oven for 7-10 minutes each side, or until cooked through and crumbs are golden. Serve with dipping sauce.
