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Ingredientes
- 1/4 c. all-purpose flour
- 1 c. soft bread crumbs
- 1/2 c. minced almonds
- 2 Tbsp. snipped fresh cilantro
- 1 1/2 tsp curry pwdr
- 1 x egg
- 1/2 c. lowfat milk
- 1 1/2 lb skinless, boneless chicken breast halves
- 1/4 c. veg. oil Yogurt dipping sauce (recipe follows)
Direcciones
- In a shallow dish, place the flour. In another shallow dish, combine bread crumbs, almonds, cilantro and curry pwdr; set aside. In another shallow dish, beat together egg and lowfat milk; set aside.
- Cut chicken, lengthwise, into 1 inch-wide strips. Coat strips with flour, dip in egg mix, then coat with almond mix. Heat oil in a large skillet.
- Carefully add in strips to warm oil. Cook over medium heat for 10 to 12 min or possibly till chicken is tender and no longer pink, turning once. Drain on paper towels.
- Serve with yogurt dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 1260 | |
| Calories from Fat 234 | 19% |
| Total Fat 26.88g | 34% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.14g | |
| Cholesterol 449mg | 150% |
| Sodium 1196mg | 50% |
| Potassium 1804mg | 52% |
| Total Carbs 113.94g | 30% |
| Dietary Fiber 9.1g | 30% |
| Sugars 14.3g | 10% |
| Protein 133.86g | 214% |
