Oven Fried Chicken with Almonds and Asparagus


While I was making dinner last night, I decided to grab a few photos of the process. On the menu was a dish we found while on South Beach: Oven Fried Chicken with Almonds. Full recipe is below.

Quick tip: the recipe calls for pounding chicken breasts to a 1/2″ thickness… but I’ve taken to buying thin sliced breasts, just to save on time. I would definitely recommend this approach, as it’s a lot less work IMO.


The breading mixture: bread crumbs, parsley, garlic, parmesan, salt, pepper.


Roughly two pounds of chicken translates to two large casserole dishes. Here’s a before shot.


And and after (about 20 minutes, give or take). I always struggle a bit with the timing, as the chicken is incredibly thin and cooks quickly. Sometimes though, the chicken is perfect but the breading is a little soggy; other times, the breading is wonderfully crisp, but the chicken is a little overcooked. Still trying to find that perfect balance.


Some asparagus as our side (which we picked up a few days ago, at the Logan Square Farmers Market). I just chopped these up, sprinkled them with olive oil, salt, pepper, and threw them in with the chicken at the same time (400 degrees, about 20 minutes). Once they’re done, take them out and sprinkle with a bit of Parmesan and put them back in for another minute or two.


Last night’s dinner!

Ingredients
1 cup whole wheat bread crumbs
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup finely chopped almonds
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″ thickness, cut into pieces
Alternate: 2 pounds thin-sliced chicken, cut into pieces

Instructions
Preheat the oven to 400.

In a 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 to the center of a piece register 170 and the juices run clear. Do not turn the chicken during cooking.

Related:
Butternut Squash, Apple and Onion Galette With Pan-Roasted Chicken
Recipe for Sage and Rosemary Pork with Brussel Sprouts

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