"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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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