From “The Harvest Eating Cookbook,” by Keith Snow (Running Press). Serves 4. Double this recipe for leftovers.
Ingredients
1/2 cup egg whites (from about 4 large eggs)
1 cup crushed almonds
2 pounds organic chicken tenders
Olive oil for frying
1/8 teaspoon kosher salt
A twist of ground black pepper
1 cup Greek-style yogurt
1 tablespoon Dijon-style mustard
2 teaspoons honey
Directions
Place the egg whites in a shallow bowl and beat. Place the almonds in a second shallow bowl. Dredge the chicken tenders in the egg whites then dip each one in the almonds to coat them evenly.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add the chicken four pieces at a time and cook for about 5 minutes per side until cooked through and golden brown. They will be firm to the touch when cooked.
Season with salt and pepper. Repeat with the remaining chicken until all used. Set aside.
Combine the yogurt, mustard and honey in a bowl and mix well. Serve with the chicken as a dipping sauce.
