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 400f. |
| 2. In a medium bowl, combine bread crumbs (1 cup), cheese (1/4 cup), and finely chopped almonds (1/4 cup). |
| 3. Add chopped parsley (2 tbsp) to the bowl. |
| 4. Add 1 clove of garlic, salt (1 tsp), pepper (pinch), and dried thyme (1/4 tsp) to the mixture. Mix everything together. |
| 5. Place oil (1/4 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. |
| 9. Bake for 25 minutes. |
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