Thursday, January 3, 2013

Parmesan Almond Chicken Breasts

1 lb boneless, skinless chicken breasts, sliced about 1/2” thick
1/2 c grated shredded parmesan (preferably the real stuff, not from a green can!)
1/4 c sliced or slivered almonds (or almond flour)
1 T dried parsley flakes
1 t garlic powder
1 t salt
1/2 t pepper
1 t poultry seasoning
1 T oil (Mom uses Pam, but I prefer oil)

Put everything but the chicken and the oil in a small blender jar and whirl it a few times. You’ll probably need to scrape down the sides. When it’s fully mixed and the parmesan and almonds are broken up, put the mixture on a plate or in a flat bowl. Dip the slices of chicken in the parmesan almond mixture. You want a fairly thin coating or there won’t be enough for all of the chicken. Meanwhile, heat a skillet over medium high heat. Add the oil to the hot skillet and heat for just a few seconds, then put in the chicken. Cook it, turning occasionally, until done. We used an electric skillet at Mom’s house, set to 300, and it took about 10 minutes. The chicken wasn’t completely thawed, though, so it might not take as long for you. If some of the coating sticks to the bottom of the skillet, scrape it out and eat it! Cook’s privilege, you know.

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