Chicken Fingers and Sweet Marinara Sauce

Ingredients:

• 1 lbs chicken tenders or breasts cut into strips
• 1/2 cup(s) almond flour
• 1/2 cup(s) arrowroot or tapioca flour or xanthan gum
• 2-3 eggs (beaten)
• freshly ground black pepper
• Cholula sauce
• dash of extra virgin olive oil
• 1 can(s) fire roasted tomatoes or diced tomatoes
• 1/8 cup(s) balsamic vinegar
• red pepper flakes
• paprika
• cumin

Instructions:

Directions for Chicken Fingers: Mix the almond flour, coconut flour and arrowroot (or whatever thickening agent you are using) together in a small bowl. Beat the eggs into a separate small bowl. Dip your chicken strips in the eggs, then into the flour mixture, then again in the eggs and once more in the flour mixture. Place your chicken on a baking sheet that is lightly coated with extra virgin olive oil. Once you have “breaded” all of your chicken strips, add freshly ground black pepper, a few dashes of Cholula sauce (or Tabasco sauce) and a few dashes of extra virgin olive oil on top of each strip. Bake at 400 degrees for 30-40 minutes, or until browned and crispy.

Directions for Sweet Marinara Sauce: Place all ingredients in the blender and pulse about 5 times (or until you reach the consistency you desire). Place in a couple small ramekins and serve along side your chicken fingers.

Recipe from Fastpaleo.com