Spicy Chicken Bites
|Lemon juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dried rosemary||1 Tablespoon, crushed|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper sauce||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Boneless, skinless chicken breast halves||2 , cut into small cubes|
|Mixed grain bread slice||1 , toasted|
|Chopped almonds||1⁄4 Cup (4 tbs), toasted (Natural)|
|Egg whites||2 , lightly beaten|
Combine lemon juice, water, rosemary, garlic, hot pepper sauce and Worcestershire sauce in small bowl.
Stir in chicken cubes; cover and chill 24 hours.
In blender or food processor, process toast to coarse crumbs.
Remove to a small bowl; stir in almonds.
Lift chicken from marinade.
Roll in egg whites, then in crumb mixture to coat evenly.
Place on nonstick baking sheet.
Bake at 400°F for 10 to 12 minutes.