Chile Honey Almond Chicken Kebabs
from Family Features
Servings: 10
2 pounds skinless, boneless chicken tenders
2 cups almond milk or buttermilk
1 cup roasted almonds
3/4 cup dry whole wheat bread crumbs, unseasoned (from 2 slices whole wheat bread)
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 tablespoon Dijon mustard
10 skewers (metal or wood)
Preheat oven to 400° F. Trim chicken thighs of visible fat and tendons. Cut each tender in half. Place pieces in a large shallow dish, add almond milk and stir to coat. Cover, and refrigerate 30 minutes, or up to 2 hours. In a food processor, grind together almonds, bread crumbs, paprika, salt, garlic powder and onion powder. Place in a flat rectangular pan.
Strain almond milk from chicken through a colander, discarding liquid. Thread approximately 4 chicken pieces onto each skewer. In a small bowl, whisk together eggs and Dijon mustard until smooth. Place in a flat rectangular pan. Place each skewer into the egg mixture and turn to coat well. Remove from mixture, allowing excess to drip off, and place in the bread crumb-almond mixture. Spoon mixture over each skewer to coat pieces well. Remove skewers from the crumb mixture and place on a baking rack set on top of a non-stick rimmed baking sheet (or spray baking sheet with cooking spray). Bake for 30 minutes or until chicken is fully cooked and crust is browned. Serve kebabs warm.
