Wednesday, June 27 2012, 05:54 PM MDT
Almond Encrusted Chicken Tenderloins with Brazilian Rice
As Aired On June 27, 2012
Recipe Courtesy Chef Bryan Woolley
8 chicken tenderloins
1 cup flour
1 cup milk
2 eggs, whisked
½ cup finely chopped almonds
1 tbsp dried basil
1 tbsp kosher salt
1 tbsp freshly ground pepper
1.) In a plastic bag combine flour, basil, salt and pepper. Shake to combine. Set aside until ready to use.
2.) Place the almonds in a bowl and set aside.
3.) Pour milk into a bowl and set aside. Do the same with the eggs.
4.) Dip the chicken tenders in the milk and place them in the flour bag and shake to coat. Gently knock off extra flour.
5.) Dip tenders into eggs than dredge in the chopped almonds. Place on a prepared baking sheet (parchment lined) and bake in a 400 degree oven for about 10 minutes.
1 ½ cups rinsed rice
½ cup chopped carrots
¼ cup chopped onion
3 garlic cloves minced
3 cups chicken stock (bring to a simmer and hold until ready to use)
Extra virgin olive oil
Salt and pepper to taste
1.) Place large sauce pan onto the stove and heat. Add the olive oil, onions, carrots, and garlic. Sauté until fragrant.
2.) Add rinsed rice and sauté for about 3-5 minutes.
3.) Add chicken stock, cover and reduce heat to a simmer. Finish cooking until rice is completely cooked. If more chicken stock is needed for rice, use accordingly.
(Copyright 2012 Sinclair Broadcasting Group.)