Chicken Wells

• Chicken tenders,Almond flour, Egg whites Lightly dried Parsley(optional)
• 10 Chicken tenders
• 1 1/2 cups minced Chicken meatballs
• 3/4 cup Almond flour
• 2 egg whites,beaten
• 2 tablespoons organic Pizza sauce
• 1 tablespoon Balsamic vinegar
• 1 tablespoon low Sodium Soy sauce
• 1 teaspoon granulated Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon ground Cayenne pepper
• 1/4 teaspoon ground black pepper
• 10 Toothpicks
• Dash Olive oil
• Handful lightly dried Parsley

1. Prepare the middle level in the Oven and preheat to 425u0b0F.rnGrease a cookie sheet or a flat wide baking pan lightly with a dash of olive oil. Keep it aside.
2. Pat dry chicken.Season with a pinch of salt and pepper. Cover and keep in the fridge.
3. Heat a medium sized saucepan to medium high heat.Add Almond flour. Toast for 6-8 minutes,until it turns to pale golden brown color. Remove from heat.
4. Season almond flour with granulated garlic,cayenne pepper,black pepper and salt.
5. Beat egg whites in a small bowl.
6. Add vinegar,soy sauce and pizza sauce to minced meatballs. Mix well.
7. Drench tenders in egg whites and then coat well with almond flour mix.rnWorking with hands,join ends of each chicken tender with a toothpick and make a circle.
8. Set coated tenders on the prepared baking pan. Fill the center of each tender with 1 tbsp of minced meatball mix. Press gently to the center.rnDrizzle parsley over top.
9. Prop in the oven and bake for 25 minutes.rnServe hot with your favorite ketchup or sauce.

chicken tenders, chicken, chicken meatballs, flour, egg whites, sauce, balsamic vinegar, soy sauce, garlic, salt, ground cayenne pepper, ground black pepper, toothpicks, olive oil, handful lightly dried

Taken from food52.com/recipes/76404-chicken-wells (may not work)