HEALTHY BAKED CHICKEN FINGERS

MAKES 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

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2 900 g cup natural (skin-on) almonds tsp smoked paprika tsp garlic powder tsp each salt and pepper cup shelled hemp seeds cup whole flaxseeds eggs boneless skinless chicken breasts, sliced lengthwise to make about 16 strips

½ cup apricot jam

¼ cup Dijon mustard

Preheat oven to 400°F. Line baking sheet with parchment paper.

In food processor, pulse together almonds, paprika, garlic powder, salt and pepper until coarsely ground. Transfer to shallow dish; stir in hemp seeds and flaxseeds.

In separate shallow dish, whisk together eggs. Dip chicken in egg, letting excess drip back into dish; dredge in almond mixture, turning to coat. Place on prepared pan and bake, flipping once, until coating is golden and chicken is no longer pink inside, 15 to 20 minutes.

Meanwhile, stir together apricot jam and mustard. Serve with chicken.

PER SERVING about 351 cal, 32 g pro, 17 g total fat (2 g sat. fat), 19 g carb (4 g dietary fibre, 14 g sugar), 109 mg chol, 329 mg sodium, 568 mg potassium. % RDI: 8% calcium, 17% iron, 5% vit A, 5% vit C, 13% folate.