Oven Fried Chicken with Almond
You don't have to fry your chicken to get that fried taste. This dish is cooked in the oven and has subtle nuttiness from the almonds.
prep: 20minutes
bake: about 20minutes
Makes 6 main dish serving
Ingredient:
1 cup whole wheat bread crumbs
1/4 cup freshly grated parmesan cheese
1/4 cup almonds, chopped finely
2 tablespoons chopped fresh parsley leaves
1 garlic clove, crushed with press
1 tablespoon salt
1/4 teaspoon dried thyme pinch ground black pepper
1/4 cup extra virgin olive oil
1 kilo skinless, boneless checkin breast halves, pounded to 1/2 inch thickness and cut into 12 pieces
procedure:
1. preheat oven to 400F
2. In medium bowl, stir breadcrumbs, parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed. Pour oil into pie plate.
3. Dip chicken in oil, then in bread crumb mixture to coat. Place chicken on cookies sheet. Bake 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife ( do not turn chicken over).
4. Arrange chicken on warm platte.
each serving about 383 calories, 41g protein, 15g carbohydrate, 16g total fat( 4g saturated), 1g fiber, 91mg cholesterol, 760mg sodium
You don't have to fry your chicken to get that fried taste. This dish is cooked in the oven and has subtle nuttiness from the almonds.
prep: 20minutes
bake: about 20minutes
Makes 6 main dish serving
Ingredient:
1 cup whole wheat bread crumbs
1/4 cup freshly grated parmesan cheese
1/4 cup almonds, chopped finely
2 tablespoons chopped fresh parsley leaves
1 garlic clove, crushed with press
1 tablespoon salt
1/4 teaspoon dried thyme pinch ground black pepper
1/4 cup extra virgin olive oil
1 kilo skinless, boneless checkin breast halves, pounded to 1/2 inch thickness and cut into 12 pieces
procedure:
1. preheat oven to 400F
2. In medium bowl, stir breadcrumbs, parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed. Pour oil into pie plate.
3. Dip chicken in oil, then in bread crumb mixture to coat. Place chicken on cookies sheet. Bake 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife ( do not turn chicken over).
4. Arrange chicken on warm platte.
each serving about 383 calories, 41g protein, 15g carbohydrate, 16g total fat( 4g saturated), 1g fiber, 91mg cholesterol, 760mg sodium