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Almond-Crusted Chicken Fingers with Glaze Carrots, Rice Pilaf Recipe
Looking for an easy Almond-crusted Chicken fingers with glaze carrots, rice pilaf recipe? Learn how to make Almond-crusted Chicken fingers with glaze carrots, rice pilaf using healthy ingredients.
Submitted by smyth03
Makes 200 servings
chicken tendwers incusted with almond and baked
Recipe Ingredients for Almond-crusted Chicken fingers with glaze carrots, rice pilaf
|100||cups sliced almonds|
|50||cups whole wheat flour|
|2 1/10||pounds garlic powder|
|2 1/10||pounds dry mustard|
|1 1/10||pounds salt|
|1 1/10||pounds black pepper|
|2 1/10||pounds extra virgin olive oil|
|200||pounds chicken tenders|
|300||pounds baby carrots|
|12 1/2||quarts water|
|12 1/2||quarts honey|
|8 3/10||cups butter|
|1 1/8||cup salt|
|12 1/2||quarts lemon juice|
|4 1/8||cup fresh parsley|
|1 1/8||cup black pepper|
|8 1/2||ounces extra-virgin olive oil|
|12 1/2||cup whole wheat spaghetti|
|7 1/2||cup finely diced onion|
|350||ounce chicken broth|
|25||cup instant brown rice|
|6 1/4||teaspoon salt|
|26||teaspoon bay leaf|
|12 1/2||ounces chopped fresh parsley|
Recipe Directions for Almond-crusted Chicken fingers with glaze carrots, rice pilaf
- combine all seasonings
- taost almonds
- grind up almonds
- season chicken
- combing almond with seasoning
- bread chicken tenders '
- bake at 350
- combine all ingredient
- cook in pan
- garnish with parsleyHeat
- oil in a saucepan over medium-high heat.
- Add pasta and onion; cook, stirring, until starting to brown, about 3 minutes.
- Add broth, rice, salt and bay leaf; bring to a boil.
- Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender, 10 to 12 minutes.
- Let sit for 5 minutes.
- Discard the bay leaf.
- Fluff with a fork and stir in parsley.
Serving Size 1552.6g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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