Gluten free Chicken Tenders

Main ingredients

•  1/2 cup Gefen Light Mayonnaise
•  3 tablespoons Baron Herzog Chenin Blanc or other semisweet white wine
•  1 and 1/4 cups almonds, toasted
•  1/2 cup potato starch
•  1 teaspoon paprika
•  1/2 teaspoon garlic powder
•  1/2 teaspoon salt
•  1 pound chicken cutlets, cut into finger-sized nuggets

Make the Chicken Fingers

Yields about 20 pieces.

1. Preheat oven to 375ºF. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).
2. In a small bowl, combine mayonnaise and wine.
3. In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.
4. In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt
5. Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.
6. Bake uncovered for 20 minutes.

Note: A little dipping sauce goes a long way. I combined 1 cup duck sauce (sugar-free or regular), 3 tablespoons ketchup, and 1½ tablespoons vinegar in a saucepan. Bring to a boil and simmer over low heat for 5 minutes. Serve warm.