PARSLEYED CHICKEN TENDERS ENCRUSTED WITH CRUSHED ALMONDS & ITALIAN BREADCRUMBS

Good as a go-to recipe. . .

For 2:

–3 chicken tenders

–crushed almonds (2 tablespoons; use a food processor)

–Italian breadcrumbs (I used Panko Italian; one-third cup)

–egg (1; stir well)

–parsley (dried, 1 teaspoon, bottled)

–salt and pepper

–extra virgin olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.

2 – Place the crushed almonds and Italian breadcrumbs on a plate.  Stir together.  Dip each chicken tender in a bowl with egg; coat well.  Then place the chicken in the almond/breadcrumb mixture.  Turn over; coat well.  Place the chicken in a covered baking dish; do NOT add water.

3 – Sprinkle the chicken with parsley and a few drops of olive oil.

4 – Microwave on high for 3 minutes and 40 seconds.  When finished, test a center piece for doneness; if not cooked, return to the microwave for 30 seconds more.

5 – Serve the chicken hot.

–recipe adapted from The Microwave French Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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