2 lbs boneless skinless chicken breasts, halved
1/4 cup extra virgin olive oil
1 dash black pepper, ground
1/4 teaspoon thyme, dried
1 teaspoon salt
1 garlic clove, crushed and minced
2 tablespoons fresh parsley, chopped
1/4 cup almonds, finely chopped
1/4 cup parmesan cheese, freshly grated
2 slices whole wheat bread
Whole wheat bread crumbs:.
Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
Preheat oven to 400 degrees F.
Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
Pour oil onto a plate.
Dip the chicken into the oil and then into the bread crumb mixture to coat.
Place chicken on a cookie sheet.
Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.
Hi, I got this recipee off recipezaar.com. Definitely a keeper in our family! We made green beans with the meal. Delicious!