This recipe started as a family favorite. It was packed full of bread and cheese, so in order to keep it in our meal rotation, some major changes had to be made. I have experimented with it and finally have had success.
*2-3 boneless, skinless chicken breast halves sliced into thin strips
*1 1/2 c. almonds, blended into coarse powder
*1 T dried oregano
* s&p to taste
*2 eggs
*evoo for pan
directions
1. combine almond powder and spices. place in pie tin
2. beat two eggs into a secondary pie tin
3. dip chicken pieces, working in small batches, into egg wash then into powder.
4. cook in greased pan, medium heat, 4-5 minutes on each side or until done.
yield: 3-4 kid size servings
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