Crispy Almond Crusted Chicken
4 boneless skinless chicken breasts
½ cup panko bread crumbs
1 cup almond flour or almonds that have been processed
1 teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon dried dill
¼ cup butter melted
Salt and pepper
Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch in thickness. Mix all ingredients except butter in a bowl or plate. Dip each chicken breast in butter and then into the almond mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.
Quinoa Chicken Stir Fry
2 cups prepared quinoa
1-2 almond crusted chicken breasts, sliced in ½ inch pieces
2 tablespoon olive oil
1 tablespoon Worcestershire sauce
¼ cup soy sauce
2 cloves garlic pressed
½ teaspoon crushed red pepper
1 onion cut into wedges
1 red bell pepper cubed
1 bunch broccoli cut into florets
1 cup peas
Salt and pepper to taste
Heat olive oil in a skillet over medium high heat; add onions, garlic, Worcestershire sauce, soy sauce and crushed red pepper and cook for about 2 minutes, add remaining vegetables and chopped up chicken and cook for another couple of minutes. When vegetables are tender crisp, add quinoa, toss and serve.
Recipes compliments of Lorie Fangio, www.loriefangio.com.
WTTG FOX 5 & myfoxdc
Didn't find what you were looking for?