"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Oven-Fried Chicken with Almonds, by Kimberlee Roth, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c whole wheat bread crumbs ¼ c freshly grated parmesan ¼ c almonds, finely chopped 2 Tbsp chopped parsley (fresh is best) 1 garlic clove, crushed 1 tsp salt ¼ tsp dried thyme ¼ c olive oil Pepper to taste
Preheat oven to 400º. In a bowl, stir bread crumbs, parmesan, almonds, garlic,salt, pepper, thyme, and mix together. Pour oil on a pie pan and dip the chicken breasts in the oil then coat with the mixture. Place on a cookie sheet and bake 20 minutes until juices run clear. Do not turn chicken over while baking.
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