Directions:
- Preheat oven to 200°C Lightly grease 2 baking trays.
- Place flour on a plate. Whisk egg and milk together in a bowl. Combine polenta and breadcrumbs in a small bowl. Place polenta mixture on a plate. Coat chicken, 1 piece at a time, in flour, shaking off excess. Dip into egg mixture, then coat in polenta mixture. Place on prepared trays.
- Brush 1 end of each chicken finger with remaining egg mixture. Place 1 almond on each finger and press down firmly to secure. Spray fingers with oil.
- Bake, uncovered, for 20 minutes or until golden and cooked through. Serve with tomato sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3500.2 Kcal (14655 kJ) | ||
| Calories from fat | 2786.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 309.64g | 476% | |
|---|---|---|---|
| Cholesterol | 27.33mg | 9% | |
| Sodium | 292.81mg | 12% | |
| Potassium | 3855.04mg | 82% | |
| Total Carbs | 122.11g | 41% | |
| Sugars | 29.39g | 118% | |
| Dietary Fiber | 59.12g | 236% | |
| Protein | 124.17g | 248% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 18.1mg | 100% | |
| Calcium | 1403.8mg | 140% | |
| Amount Per 100 g | |||
| Calories | 562.17 Kcal (2354 kJ) | ||
| Calories from fat | 447.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.73g | 476% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 9% | |
| Sodium | 47.03mg | 12% | |
| Potassium | 619.17mg | 82% | |
| Total Carbs | 19.61g | 41% | |
| Sugars | 4.72g | 118% | |
| Dietary Fiber | 9.49g | 236% | |
| Protein | 19.94g | 248% | |
| Iron | 2.9mg | 100% | |
| Calcium | 225.5mg | 140% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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