South Beach "Fried" Chicken (Daily Dish)

iVillage Member
Registered: 04-01-2004
South Beach "Fried" Chicken (Daily Dish)
4
Sat, 05-22-2004 - 6:57am







South Beach "Fried" Chicken







(Published 5/22/04) Here's a recipe from the newly released South Beach Diet Cookbook. You'll find more than 1,000 other recipes on The South Beach Dietâ„¢ Online, where you can also receive expert advice and connect with other dieters.

Oven-Fried Chicken with Almonds
Phase 2
Serves 3

You don't have to fry your chicken to get that fried taste. This recipe is cooked in the oven and has a faint nuttiness from the almonds to top it off.

Ingredients
1/2 cup whole wheat bread crumbs
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
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

    Cathy                         


     

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iVillage Member
Registered: 03-19-2003
Sat, 05-22-2004 - 12:07pm

This sounds good, doesn't it?


Susan :)

 

iVillage Member
Registered: 03-05-2004
Sun, 05-23-2004 - 11:35am
I made this last night and it was pretty good!

I put all ingredients in Cuisinart then pulsed. The way the recipe is written it looks like a lot more work.

I think I would bake it a bit longer till the crumbs crisp up.

iVillage Member
Registered: 03-19-2003
Sun, 05-23-2004 - 11:38am

Thanks for the review!!!


Susan :)

 

iVillage Member
Registered: 03-05-2004
Tue, 05-25-2004 - 1:27pm
I have to report that one of the best reasons to make this is, the leftovers eaten cold, cut in strips on top of salad with a bit of goat cheese & cherry tomatoes (& balsamic vinaigrette) was a lovely lunch on a hot Saturday!