Forget the Fryer - Healthy Kids Go Oven-Baked

Recently, President Obama proclaimed September 2013 as National Childhood Obesity Awareness Month, “encouraging Americans to get involved in promoting healthy eating and physical activity for our kids nationwide.” You can check out the announcement on the Let’s Move! website.

The vision of the Junior League of Columbia is to strengthen the health and well-being of children and families in the Midlands. Because of this vision, we focus on healthy children through events such as Kids in the Kitchen, the Healthy Kids Fun Fair, Healthy Kids with Special Needs and more. We are excited to bring healthy recipes, tips and news on a monthly basis to JLC’s blog.

Today, we bring you a healthy recipe that the kids can even get involved in making. We found this Almond-Crusted Chicken Fingers recipe on the Eating Well website, which has some great healthy kid-friendly recipes. The great thing about these chicken fingers is that they are baked in the oven, and not fried! You can serve them with some great vegetables and sides for an easy and healthy meal for the whole family.

(Image from Eating Well's website)

Almond-Crusted Chicken Fingers

Original Recipe Here (Eating Well®)

Makes 4 Servings

Active Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

Canola oil cooking spray

1/2 cup sliced almonds

1/4 cup whole-wheat flour

1 1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 1/2 teaspoons extra-virgin olive oil

4 large egg whites

1 pound chicken tenders, (see Ingredient Note)

PREPARATION

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

TIPS & NOTES

Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

NUTRITION

Per serving: 174 calories; 4 g fat ( 1 g sat , 2 g mono ); 66 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.