Crunchy Nut Chicken Low Fat Recipes

BAKED CRUNCHY CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture. , Place in a greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until juices run clear, 50-60 minutes.

CRUNCHY NUT CHICKEN (LOW FAT)

Steps:

• Preheat oven 180deg C (350 deg F) fan forced.
• Place corn flakes in a plastic bag then using a rolling pin crush finely.
• Add nuts and stock powder into bag and shake, tip onto a flat plate.
• Using a fork beat egg white and milk.
• Dip flattened breasts in egg mixture, then coat each side of chicken with crumbs.
• Place on a flat baking tray that has been coated with cooking spray, spray over top of chicken and bake 25-30 mins or until cooked and coating is golden brown.

NUTTY CHICKEN SATAY STRIPS

Steps:

• Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
• Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
• Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
• Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

LOW-FAT CHICKEN CURRY

Steps:

• Fry the chicken in a non-stick large frying pan or wok.
• When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
• Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.

CRUNCHY, LOW-FAT SUMMER CHICKEN SALAD

Steps:

• Mix together chicken, water chestnuts, and celery.
• Blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper.
• Pour over chicken mixture and mix to combine.
• Stir in grapes.
• Chill at least 2 hours before serving.