Almond Lemon Chicken
4 Thin cut chicken breasts (or use faux chicken cutlets from Gardein to make vegetarian)
1 cup crushed almonds
1 cup whole wheat bread crumbs
¼ cup chopped parsley
1 tsp garlic powder
1 tsp salt
1 tsp crushed black pepper
¼ cup skim milk
½ cup flour.
2 TB safflower oil
Directions: Place flour in a bowl. Mix egg and milk in a bowl. Mix bread crumbs, almonds and parsley in another bowl. Dredge chicken in flour, tap off excess. Dip in egg mix so fully coated, let drip off. Place in bread crumb bowl and fully cover in coating. Set on a plate. When all 4 pieces are coated, sprinkle salt, pepper, garlic.
Place safflower into a skillet, set burner to medium high. Swirl oil in p
an once hot, place chicken into pan and cook for 4 minutes, then flip, cook for 4 more minutes until internal temp is 165 degrees. Remove from pan and place on a plate with a paper towel. Drizzle fresh squeezed lemon juice onto chicken, serve.>
My specialties include savory soups, awesome one pot meals, smoked meats, and incredible vegetable dishes. I host cooking classes, cooking parties, meal planning, and caterings. For more information about my offerings , I can be reached at 616-633-4218, by email firstname.lastname@example.org. Also, you can visit my website www.allinonechef.net.