We can't wait to try it again!

Natalie S - December 4, 2006 09:34:29 AM PST

Ah man, it was so delicious! EVERYONE should try this!! the chewy, tender chicken fingers with some crunchy broccoli, (i put melted cheese over the brocolli) It was fantastic!!

7 of 9 found this review helpful.

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delicious!

Andrea :) - July 17, 2008 11:44:34 AM PST

I was glad i read the review to only bake the fingers for 10 minutes. I flipped them after 5 and didn\'t need the wire rack. they were very good, and my 10 year old loved them too!

3 of 3 found this review helpful.

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Great -- with help

Sandi Dee - July 8, 2008 04:04:19 PM PST

I\'m on Atkins, so I experiment with different coatings for chicken. I modified this one so it works better -- and easier too.

1. Forget the eggs. Just spray PAM on chicken prior to coating.
2. Use almond meal--forget the flour--add parlsey and other herbs for flavor
3. Don\'t cook so long if thin fingers -- better yet, use whole breasts -- comes out juicy instead of dry out
Try 450-475 for 10 minutes tops if fingers
and 25 minutes for whole breasts
Turn off heat, but don\'t open oven door --keep in oven for a few minutes to cook inside.

You\'ll love the results.

ps

Experiment with other coatings --
A bit of peanut butter then coat with ground peanuts
Ground up wasabi peas or wasabi peanuts

Let me know what you think

6 of 10 found this review helpful.

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I will try it

dmclwilliams - March 18, 2009 01:27:40 PM PST

Finally, a recipe that I can actually use. I use whole wheat flour all of the time on fish. I have the best tasting fish without all of the calories and I fry the fish in extra virgin olive oil. This recipe is a little different with the almonds, but worth trying because it uses whole wheat flour.
thanks

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Not bad at all!

califa_chillin - November 14, 2008 01:04:05 PM PST

Mine did not come out like a paste, I used the 1 1/2 teaspoon of olive oil and it came out just fine. AND used the food processor.

For those of you who do not have time, you can just prepare the mixture ahead of time and place it into an air tight container. Fillet the chicken breasts (I used chicken breasts in this recipe) and put in in a clean container. Then when you are ready to cook, pull the mixture, egg white and chicken out of the refrigerator, mix them all together and bake.

I think this mixture is a lot healthier than buying it premixed in packets.

I give this recipe all five stars.

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Awesome!

kaitlynn_newman - July 24, 2008 03:45:22 PM PST

I just made this today and it tastes delicious! Great recipe!

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BLAH -

nickimattoon - July 10, 2008 03:31:00 PM PST

Prep was fine. Followed directions to a \'T\'. I also (like another reviewer) came out with almond crumb paste. Getting that to stick to the chicken was a task in itself. Aside from that - the flavor was just \'blah\' kinda bland, nothing impressive. I would not recommend.

0 of 1 found this review helpful.

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Pathetic

tzmuda - March 3, 2008 05:27:43 PM PST

I have cooked a lot of the recipes on this site. This one came out HORRIBLE!!! I followed the instructions to the letter and I ended up with almond paste that would not stick onto the chicken. I will maybe try again but modify the recipe a bit.

3 of 9 found this review helpful.

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Takes too long

margiealtman - July 8, 2008 04:52:52 PM PST

What in the world are you thinking....we don\'t have time for this kind of preparation

0 of 3 found this review helpful.

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