Sunday, April 15, 2007

The chicken Came First

Sorry for the absence. I finished classes this week and am now in the beginnings of two weeks of tests followed by a month of studying leading up to my Step 1 exam. Yay for being done with class, boo for tests and studying. Anyway...to the food. I have been told that I need more post with meat. Though this is chicken, it's still meat. So, Nathan, this is for you (and Ashley!). I honestly don't remember where I found this. I'm pretty sure this is from some kind of magazine. It's a parmesan almond chicken. VERY easy and tender chicken with a nice flavor to it. My family has used it as a post-church lunch on Sundays because it doesn't take long to cook. Enjoy!


I didn't put almonds on this because I didn't have any, but the almonds are a very good addition. When I make this for my family, I do half with almonds and half without, a very easy modifications if you have non-nut eaters in the mix! Another reason this is good, is that it is easy to make a lot or a little. For instance, I used 2 chicken breasts this time but I'm sure we've done it with six easily. So, Nathan...have chicken and enjoy!

Almond(-less) Chicken
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
2 T parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
boneless chicken breasts
1/4 cup sliced almonds (optional)

Preheat oven to 350 degrees F. Combine first 5 ingredients (breadcrumbs through pepper). Beat egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in pan of appropriate size (for more, use 13X9). Sprinkle almonds on chicken, spritz with PAM (or other cooking spray to add crispiness), and bake UNCOVERED for 30 minutes.

5 comments:

Red Dirt Mummy said...

Mmmm.. this looks great, Claire. And it also looks quick and easy, which you know are two of my favourite things in a recipe LOL. Good luck with all the tests.

The Cookbook Junkie said...

That's a lot like what I'm making for dinner tonight (chicken with a parmesan and panko coating) but now I'm sitting here wondering if I have any Parmesan cheese at home. I hope so - I'm really looking forward to that chicken.

Annie said...

Yum. It reminds me of a recipe by Giada DiLaurentiis that I made a few times.
She marinates the chicken in buttermilk first to tenderize it and then coats it with breadcrumbs and parmesan cheese. Then she makes a balsamic dipping sauce to go with it that is soooo good.

gail said...

That looks good and pretty easy too! Thanks.

You got the song! And you'll have to tell your parents that Lowe's would be a good "date"!!

Claire said...

RDM - Thanks! It is quick and easy. That's why I was able to actually cook that day!

Paula - I hope you put it on your blog...I'll be looking!

Annie - We've had a butter milk chicken before and it was SO GOOD. I may have to do that sometime soon.

Gail - I will tell my parents about Lowe's. They need to be able to enjoy their table outside for sure!