Here's a New Year's recipe from chef Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December she and her friend Merilee Iverson released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes recipes from Jill published here on Conejo Valley Guide!
As we roll into January, we all start thinking about the rolls around our middle! Yet we still hunger for comfort food because it is winter*. Here is a recipe that even my kids like! It is a delicious and healthier way to serve chicken to chicken finger-loving kids that adults will enjoy as well. It is also good cold for lunch the next day. Happy 2010! - Jill
* Conejo Joe: That is debatable based on the heatwave we've been having here in January.
Oven Fried Chicken with Almonds
1 cup whole wheat breadcrumbs
¼ cup parmesan cheese
¼ cup finely chopped almonds
2 Tbsp parsley
1 clove garlic, minced
1 teaspoon salt
¼ tsp dried thyme
pinch of black pepper
¼ cup olive oil
2 lbs boneless, skinless, chicken breast strips, 12 pieces
Preheat oven to 400F.
In a medium bowl, combine the breadcrumbs, cheese, almonds, paesley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken on a foil lined cookie sheet, sprayed with Pam.
Bake for 25 minutes.