I recently purchased Rocco Dispirito’s cookbook – “Now Eat This”. I have loved all of the recipes that I’ve tried thus far. I’ve made this particular recipe three times now – and every time it receives rave reviews. It’s not extremely labor intensive, and it only takes about 30 minutes from start to table, so it’s a good busy weeknight choice. Try it… you’ll like it!
Ingredients:
¼ cup whole wheat flour
½ cup whole wheat panko crumbs (I couldn’t find whole wheat panko – so I used regular panko crumbs)
½ cup toasted sliced almonds, rough chop
½ cup egg substitute
2 boneless skinless chicken breasts, cut in half lengthwise into four thinner breasts (cut in layers, if you will)
Salt
Freshly Ground Pepper
Non-stick cooking spray
1 Tbls butter
¼ cup toasted sliced almonds
1 package Birds-eye whole Green Beans – steam in bag
Juice from one lemon
Directions:
Preheat the oven to 400. Place a wire rack on a foil lined baking sheet and set aside.
Place the flour in a bowl. Place the panko crumbs and ½ cup of roughly chopped almonds in another bowl; mix thoroughly. Place the egg substitute into a third bowl.
Season the chicken with salt and pepper. Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Now dredge in the egg substitute and then the panko almond mixture. Place the chicken on the wire rack. Continue until all the chicken has been fully coated.
Lightly spray the chicken pieces with the non-stick cooking spray. Place in the oven for 10 - 15 minutes. The chicken should be golden, crispy and cooked through.
While the chicken is cooking, microwave the green beans according the package directions. Heat a non-stick skillet and add ¼ cup almonds. Lightly toast. When the green beans are cooked, remove from the microwave and add to the almonds. Top with butter, lemon juice and salt and pepper to taste.
Serve and enjoy!
