Oven Fried Chicken with Almonds

Who says "fried" chicken can't be nutritious? This almond chicken recipe will thrill any lover of southern fried chicken any day-and keep them coming back for more! Plus this almond crusted chicken is South Beach Diet™ approved. The secret of this almond chicken? Herbs, garlic, spices, and the wonderful, nutty flavor of the almonds bring out the best in the chicken breasts. Yes, this South Beach Diet™ oven baked chicken is even better than fried. Once you try this southern style chicken, you'll want to make this unique almond recipe again and again. It's even better than fried chicken!

Serves 3

Ingredients

1/2 cup whole wheat bread crumbs or panko
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces or chicken breast strips
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.

In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, 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 in a shallow baking pan.

Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

Nutritional Information:
383 calories
16 total fat (4 g sat)
91 mg cholesterol
15 g carbohydrate
41 g protein
1 g fiber
730 mg sodium

Crock Pot Chili Verde

photo and recipe taken from: http://momswithcrockpots.com/2012/01/crock-pot-chili-verde/

I changed the recipe a bit...... I added a can of hominy to the crock pot and a spoonful of sour cream to my bowl of soup. It is super yummy! Next time I make it I am going to try just adding a jar of salsa verde instead of using tomatillas.

Crock Pot Chili Verde

Print

Type: dinner

By: Jennifer Benavides: Hunstville, AL

Prep Time: 15 mins

Cooke Time: 8 hours

Total Time: 8 hours 15 mins

Serves: 6-8

Ingredients

• 2.5 lb pork shoulder roast, cut into ½ inch cubes
• 2 lbs tomatillos
• 2 cups chicken stock
• 2 tablespoons oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 bunch cilantro
• Juice from 1 lime
• 1 jalapeno
• 1 tablespoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt to taste

Directions

1. Cut pork roast into ½ inch cubes.
2. Heat the oil over medium high in a large skillet. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
3. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and place in crockpot.
4. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
5. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan and pour over pork in crockpot.
6. Peel and wash the tomatillos. Dry them well and in the large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
7. Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.
8. Add to the pork mixture and cook on low for 6-8 hours or high for 4 hours or until the pork is fall apart tender.
9. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.