"Parmesan" Chicken Tenders
Ingredients for Brazil nut ‘Parmesan’:
1 ½ C Brazil nuts (great source Selenium)
½ C almond flour
½ C nutritional yeast
2 tsp garlic powder
2 tsp sea salt
Ingredients for “Parmesan” Chicken Tenders:
2 large eggs
½ C gluten-free all-purpose flour
2 C Brazil Nut “Parmesan” (above)
1 ½ pounds boneless, skinless chicken breasts, cut into tenders
Preparation:
Preheat oven to 400 F. Line large baking sheet with parchment paper.
For the “Parmesan,” add Brazil nuts, almond flour, nutritional yeast, garlic powder in the bowl of a food processor with an S-blade if available. Pulse until coarsely ground. Transfer mixture into a flat shallow bowl or container for easy dipping.
Whisk eggs in a bowl. Set aside.
Add the Gluten Free all-purpose flour to a flat, shallow bowl or container for easy dipping.
Set up assembly line for coating the chicken tenders and transferring to the baking sheet. First, dip the chicken tenders one by one into the flour, then the egg, and lastly the Brazil Nut “Parmesan.” Place each tender on the baking sheet once completely coated.
Bake for approximately 10-12 minutes, or until chicken is cooked thoroughly, flipping the tenders once halfway through. The chicken will no longer be pink inside and will read 165 degrees F on an instant-read thermometer when ready.
