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2 pounds chicken tenders
2 packages (5-ounces each) slivered almonds
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
3/4 cup flour
3/4 cup egg substitute
If desired, remove tendons from chicken by grasping each tendon with paper towel and using kitchen shears to scrape away meat; discard tendons.
In work bowl of food processor fitted with steel knife blade, process almonds, garlic salt, and red pepper until nuts are finely chopped. Place in shallow dish.
Place flour on sheet of waxed paper. Place egg substitute in shallow dish. Lightly coat chicken with flour, dip into egg mixture, then coat with almond mixture. Place on 2 foil-lined jellyroll pans that have been heavily coated with no-stick cooking spray. Bake in 400 degree F. oven until golden brown and internal temperature is 165 degree F., about 10 to 12 minutes per side. Serve with Roasted Red Pepper Sauce.
Makes 8 servings
Roasted Red Pepper Sauce
1 jar (15.5 ounces) roasted red peppers, drained
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons flour
1/2 cup dry white wine
1 can (12 ounces) evaporated skim milk
Freshly ground black pepper to taste
In work bowl of food processor fitted with steel knife blade, process peppers until pureed; set aside. In medium skillet, heat olive oil over medium heat. Add garlic and flour; cook stirring constantly for 1 minute. Slowly whisk in wine. Stir in puree until well combined. Stir in evaporated milk. Reduce heat and simmer until heated through, about 5 minutes. Season with pepper.
Makes about 2 1/2 cups
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