Cruchy chicken skewers
ngredients:
10 oz. raw skinless boneless lean chicken breast, evenly cut into six strips –2 breasts
1 oz. (about 15 chips) Flaxseed chips
3 egg whites
1 tsp. onion powder, to taste
black pepper
2 dashes garlic powder, or more to taste
6 wooden skewers
Directions:
Preheat oven to 375 degrees.
Carefully slide each chicken strip lengthwise onto a skewer. Set aside.
In a large sealable plastic bag, combine flax chips and seasonings. If you like, add extra seasonings to taste. Seal the bag and crush the chips until they’re like a breadcrumb consistency. Transfer the seasoned crumbs to a plate, and set aside. Pour egg whites into a small bowl, and set that aside as well.
Prepare a large baking sheet by spraying with nonstick spray.
Take a chicken skewer and dunk it in the egg whites — use a spoon to distribute the egg whites over all of the chicken. Gently shake the skewer to remove any excess liquid, and then lay the skewer in the seasoned crumbs. Rotate the skewer, pressing it into the crumbs, until it is evenly coated. Use your fingers or a spoon to add and pat crumbs onto any bare spots on the chicken. Transfer to the baking sheet, and repeat with all other chicken skewers.
Bake in the oven for 18 – 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Allow to cool for a few minutes, and then enjoy!
