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The combination of mayo, white wine, and almonds give the chicken such a rich taste, even without going anywhere near a frying pan. Our photographer enjoyed these for lunch. Leah, Renee, and Victoria came by and couldn’t believe they weren’t fried (but only for a second…they know me well enough by now). The best part…they’re easier to make than your standard fried nuggets, since there’s no standing over the frying pan.
1/2 cup Gefen Light Mayonnaise
3 tablespoons Baron Herzog Chenin Blanc or other semisweet white wine
1 and 1/4 cups almonds, toasted
1/2 cup Manischewitz Potato Starch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pound chicken cutlets
Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).
In a small bowl, combine mayonnaise and wine.
In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.
In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt
Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.
Bake uncovered for 20 minutes.
Yields about 20 pieces.
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