A less-messy take on fried chicken, this recipe features oven-baked chicken with a crunchy whole wheat, almond, and parmesan crust, flavored with parsley, garlic, and thyme.
45 minutes, 4 servings
| 1 cup | Whole wheat bread crumbs |
| ¼ cup | Grated parmesan cheese |
| ¼ cup | Finely chopped almonds |
| 2 Tbsp | Chopped parsley |
| 1 clove | Garlic |
| 1 tsp | Salt |
| ¼ tsp | Dried thyme |
| pinch | Ground pepper |
| ¼ cup | Extra virgin olive oil |
| 2 lbs | Boneless skinless chicken breasts, cut into desired serving sizes. |
| 1. Preheat oven to 400°F. |
| 2. In a medium bowl , combine whole wheat bread crumbs (1 cup), grated parmesan cheese (¼ cup), and finely chopped almonds (¼ cup). |
| 3. Add chopped parsley (2 Tbsp) to the bowl. |
| 4. Add garlic (1 clove), salt (1 tsp), ground pepper (pinch), and dried thyme (¼ tsp) to the mixture. Mix everything together. |
| 5. Place oil (¼ cup) in a separate shallow dish. |
| 6. Dip the chicken pieces (2 lbs) in the oil. |
| 7. Then, cover the oil-soaked chicken pieces with the breadcrumb mixture you prepared earlier. |
| 8. Place the now-covered chicken in a shallow baking sheet or pan . © RecipeRoulette.net |
| 9. Bake for 25 minutes. |
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