Crunchy Chicken Strips

This recipe comes from my Sneaky Chef cookbook (wait...am I even allowed to post this?). This is the one where you can sneak all kinds of veggies and fruits into recipes if people aren't too into eating them. We're using it because Austin isn't crazy about veggies right now (although he can't get enough fruits!) and because Nick and I just don't eat veggies very regularly! This turned out really well when I made it last night!

You'll need to prep a couple of things ahead of time.

Orange Puree:
3-4 large carrots, peeled and cut up into chunks
1 medium sweet potato or yam, peeled and rough cut
2-3 tbspn water

Put the carrots and potato chunks into a pot. Cover with cold water. Boil for 20 minutes or until they are all softened up. This is important! If the veggies (especially the carrots) aren't soft enough, they won't puree smoothly!

Once veggies are softened, put them in a food processor with a little water and puree. Try not to use too much water, but use as much as you need to get the puree smooth. Makes 2 cups puree. Store in the freezer.

Better Breading:
2 c. slivered almonds
2 c. whole wheat bread crumbs
2 c. wheat germ

Pulse the almonds in a food processor. Don't let it go too long or it will turn into almond butter! Combine with other ingredients. Store in the fridge for up to 2 weeks.

Crunchy Chicken Strips:
4 chicken breasts, cut into strips
1 c. flour (preferably whole wheat)
2 large eggs
Orange Puree
Better Breading
salt

Preheat oven to 375. Salt chicken. Put flour in one bowl, combine eggs and Orange Puree in another bowl, and put Better Breading in a third bowl.

Dip chicken in flour, shaking excess off. Dredge in the eggs/puree mixture. Dip in breading bowl, thoroughly covering chicken. Press the breading into chicken. Put coated chicken in a greased baking dish. Bake 10-12 minutes and then turn the strips over. Bake another 10-12 minutes.

The temperature might not be correct, but I'll double check my recipe!