As we’ve gone along in our search for delicious low-fat meals, we have been pretty happy with many of the ones we’ve found. Today’s is again from the South Beach Diet Cookbook, a cookbook that I’ve tabbed over and over again, since checking it out of the library last month.
This is listed as a Phase II meal, but we’re just eating from all over the book. We also tried a Phase I side dish, mashed cauliflower. I liked it, but it did not get the overwhelming thumbs ups that the chicken got. I liked the cauliflower so much that I made it again this week but I did not get any additional thumbs this time. I might be making it just for me.
Even Alex, who has chicken on her Do Not Like list, loved this chicken and asked when I would make it again. Most likely that’s because I let her have her favorite dipping sauces to go with it: ketchup and honey. It’s her own version of bbq sauce. Either way I was thrilled that she liked it, and even had two pieces.
Here is the recipe, I hope you enjoy it as much as we did!
OVEN FRIED CHICKEN WITH ALMONDS
1 cup whole wheat bread crumbs
1/4 cup (one ounce) grated Parmesan cheese
1/4 cup finely chopped almonds (You could probably leave this out if you don’t have them but I liked it in. I used a Pampered Chef food chopper to chop my slivered almonds from Aldis.)
2 tablespoons chopped parsley
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pounds boneless, skinless chicken breasts, pounded to 1/2″ (I used chicken tenderloins.)
Sprig Italian parsley, for garnish
Preheat oven to 400 degrees.
In medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil then dredge in the crumb mixture.
Place the chicken in a shallow baking pan.
Bake for 25 minutes or until a thermometer inserted in the center of a piece registers 170 degrees F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with parsley.