Low Carb Crumbed Chicken
35g wheat germ
40g sunflower seeds
40g sesame seeds
2 tsp mild paprika
2 tsp salt
1 tsp dried parsley
1kg chicken tenderloins
3 eggs, lightly beaten
Preheat oven to 220oC.
Place almonds, wheat germ, sunflower seeds and sesame seeds in TM bowl, chop for 3 seconds, speed 6.
Add paprika, salt and parsley, mix for 10 seconds, reverse speed 3. Set aside on dinner plate.
Coat chicken with beaten egg and then roll in the crumb mixture. Place on lined baking tray.
Bake for 12 minutes or until chicken is cooked through.
Serve with chilli mayonnaise (miniseries: low carb p. 49).
Chefs Tip: Always purchase free range, hormone free chicken. Not only does this ensure a better life for the birds, it also means you are consuming a healthier meat.
Health Tip: Chicken is an excellent high protein source of vitamin B and niacin, which may help to fight against Alzheimer’s disease.