4 Serves
48 Mins
In a small bowl, whisk together the mayonnaise, honey mustard, honey, and lemon juice until smooth. Cover and refrigerate until ready to serve.
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Vitamin E
2 mg / 15 mgVitamin K
229 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
103 µg / 400 µgCalcium
121 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
573 mg / 1,250 mgPotassium
780 mg / 4,700 mgSodium
1858 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Trim the fat from the chicken breasts and slice them into four even pieces. Use a meat tenderizer to pound each piece to a uniform thickness.
In a mixing bowl, combine salt, liquid aminos, 2 tablespoons of cornstarch, white wine, baking soda, and 2 tablespoons of lemon juice. Add the chicken, stir to coat, and let it marinate for 5 minutes.
In a separate bowl, beat the eggs and whisk in the remaining 3 tablespoons of cornstarch to create a smooth batter.
Heat the cooking oil in a large frying pan over medium-high heat. Press the chicken pieces into the flaked almonds to coat both sides, then carefully place them into the hot oil.
Cook the chicken for 2-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
Slice the cooked chicken and toss with fresh spinach and the prepared honey mustard dressing. Season with black pepper and serve immediately.
59
g7
g30
g
