Lunch / Dinner
For crispy chicken that’s actually healthful, look no further than these crusted tenders served with a thick roasted pepper sauce.
FOR THE CHICKEN, PULSE:
FOR THE SAUCE, PURÉE:
Cubed fresh Italian bread works best for coarse bread crumbs. If you're short on time, you can substitute with store-bought bread crumbs.
For the chicken, pulse baguette and almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan, and salt in a separate shallow dish, and place broth in a third shallow dish.
Dredge chicken in flour mixture, then dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce.
For the sauce, purée peppers, tomatoes, and broth in a food processor.
Heat oil in a saucepan over medium-high. Add garlic and cook 30 seconds. Stir in pepper mixture, bring to a simmer, and cook until thickened, about 7 minutes. Stir in lemon juice and season sauce with salt and pepper flakes.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 512mg 21%
Carbs 15g 5%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.