Makes 8 servings (48 pieces total) Butter flavored cooking spray 2 large egg whites 2 Tablespoons Honey 1/2 teaspoon salt 2 Cups ALMANDINA Original or Pistachio Almond Cookie Crumbs* (about 6-8 cookies) 1-1/2 pounds of boneless, skinless chicken breast, cut into bite-sized pieces Almond Dipping Sauce: Makes 3 Cups 2 teaspoons Canola oil 6 Ounces Onions, diced 1 Ounce Garlic, minced 1 Ounce Ginger, minced 2 teaspoons Red Pepper Flakes 4 Ounces slivered Almonds 1-1/3 Cups Coconut Milk 2/3 Cup Soy Sauce 1-1/2 Ounces Brown Sugar 2 Tablespoons Curry Powder ¼ Cup Lime Juice Heat the oven to 450 degrees. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together the egg whites, honey and salt. In a shallow bowl or pie plate, spread the Almandina crumbs *To make the crumbs, break the cookies into pieces then pulse in a food processor fitted with a metal blade, until crumbled; do not over grind. Add the chicken pieces to the egg white mixture and toss to coat. A few pieces at a time, transfer the chicken to the breadcrumbs and toss to thoroughly coat. Transfer the breaded chicken pieces to the prepared baking sheet, arranging them close together but not touching. When all of the chicken is on the baking sheet, spritz them lightly with butter-flavored cooking spray. Bake for 15 minutes, then use a spatula or tongs to flip the chicken pieces. Continue baking until golden brown and no longer pink at the center and cooked through, another 5 -10 minutes. Serve hot with dipping sauce*** **While chicken is baking, whisk together dipping sauce ingredients in a non-reactive bowl, taste and adjust seasonings as needed. Whisk before serving.
