Almond crusted chicken fingers with sweet potato purée Recipe | Braun HK
Almond crusted chicken fingers with sweet potato purée: discover how easily and quickly you can prepare this tasty recipe invented by Marc Fosh, exclusively for Braun.
Ingredients
- 4 chicken breasts, boneless, skinned and cut into strips
- 200 grams almonds, toasted
- 50 grams breadcrumbs, white
- 3 flour
- 1 egg, beaten
- 0.5 salt
- 3 large sweet potatoes
- 30 ml cream
- 2 butter
- 0.5 juice of lemon
- pinch of salt, to taste
- pinch of pepper, to taste
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