- 4-6 boneless, skinless chicken breasts, trimmed of extra skin if needed
- 3-4 slices whole wheat bread
- 2 tbsp blanched, unsalted almonds
- 1 tsp each garlic powder, onion powder and dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 eggs, lightly beaten
- 1 cup all purpose flour
- 1 (28-oz) can diced tomatoes with italian seasonings
- 1/4 cup jalapeno-jack cheese, grated
- olive oil for frying
- 1 cup whole wheat pasta or no yolks noodles, cooked
In a large heavy bottom pan, place about an inch of olive oil, and heat on medium heat, until it just smokes.
Pound out chicken breasts to 1/2 inch thickness between two sheets wax or parchement paper, using meat mallet.
Buzz up bread and almonds (separately) in food processor until fine. Pour into shallow dish (I use a glass pie plate). Add garlic powder, onion powder, parsley, thyme and oregano. Mix with fork until combined. In a separate shallow dish add flour. And the eggs in another shallow dish.
To bread chicken, dredge (cover chicken, and pat off excess) in flour. Dip in egg (until coated). Coat in crumb mixture. Do this with remaining chicken breasts. Place in pan and brown on both sides (about 3 mins per side). Drain on paper towel. Place in 9x13 casserole dish.
Drain tomatoes, and reserve half of the juice. Mix tomatoes with the reserved juice, and pour evenly over chicken breasts (It will soak in a bit). Top evenly with cheese.
Cook for 25-30 minutes, covered. Uncover and brown cheese for an additional 5 minutes.
Serve over warm noodles.
Makes 4-6 servings (1 chicken breast and 1/4 cup noodles each)
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