Tuesday, October 23, 2007

Recipe of the Week: Crispy Almond Chicken


The almonds make a great crunchy crust and add a gentle flavor to the chicken without being overpowering. It's simple to make and simply delicious! Reduce the fat in this recipe by using a low-fat parmesan cheese and oven baking the chicken instead, to omit the oil.

Servings: 2
Calories per serving: 477
Carbs per serving: 23
Fat per serving: 9 g


Ingredients:
¼ cup Skim milk
1 tbsp Vegetable oil
2 Lemons
¼ tsp Salt
¼ tsp Dried basil
2 4 oz Chicken breasts (skinless and boneless)
1 oz Blanched almonds
¾ cup Bread crumbs
1 tbsp Grated Parmesan cheese

Directions:

Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges.


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