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Almond Crusted Baked Chicken Tenders with Honey Chipotle Mustard and Buttery Leeks and Peas

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Ingredients
  

  • 2 pounds of chicken scaloppini or chicken tenders
  • 1 cup rice flour (or any flour)
  • Salt and pepper for the chicken
  • 2 cups almond flour or panko or tiger nut flour if nut allergic
  • ½ cup medium finely chopped almonds I do this in my food processor.  You want this to resemble very coarse sand.  Skip if nut allergic or use sesame seeds, hemp hearts, chopped sunflower seeds, or chopped pine nuts.
  • 1 ½ tbsp. paprika
  • 1 tbsp. kosher salt or 1½ tsp. sea salt
  • 1 tbsp. granulated garlic
  • 1 tsp.  granulated onion (or onion powder)
  • 3-4 beaten eggs 
  • Cooking spray

Chipotle Honey Mustard

  • 2 tbsp. dijon mustard
  • 2 tbs honey
  • 2 tbs olive oil
  • Small squeeze of lemon
  • Big pinch of chipotle pwder

Buttery Leeks and Peas

  • 1-2 tsp. olive oil
  • 1 leek, whites and light green parts only, sliced thinly
  • 1/2 tsp kosher salt
  • 2-3 cups frozen peas
  • Pepper to taste
  • 1-2 tbsp. unsalted butter, cut into pats

Instructions
 

  • If you are using chicken scaloppini, cut the chicken into fingers.  If using tenders, leave them as is.  
  • Preheat the oven to 400˚F.  Line a baking tray with parchment paper and generously spray with oil.
  • Prepare a large piece of parchment paper as a work surface. Put chicken on one side, then the rice flour, a shallow bowl of beaten eggs in the centre. 
  • In a bowl, mix together the almond flour, chopped almonds, paprika, salt, garlic, and onion. Pour this mixture onto the parchment (one side).  Making an assembly line. 
  • Season chicken with a little salt and pepper. Dredge lightly in the rice flour and shake off, then into beaten eggs, then dip and press in almond flour mixture. 
  • Lay a piece of prepared chicken fingers on the oiled sheet and spray the tops with oil spray. 
  • Bake for 10 minutes, flip and repeat.

Chipotle Honey Mustard

  • Mix the mustard with the honey, oil, lemon and chipotle powder.

Buttery Leeks and Peas

  • On a small pot or pan, heat oil.
  • Add leeks and salt and saute for 2-3 minutes.
  • Add frozen peas, saute until defrosted, hot, and softened, about 6-7 minutes. Season with pepper, toss.
  • Remove to a serving dish and top with butter.