- 4-6 Boneless Skinless Chicken Breasts
- 1 C. Raw Almonds (or other nut); crushed
- 1/3 C. Grated Parmesan Cheese
- 1 T Dried Parsley
- 1 tsp Sea Salt
- 1/2 tsp Garlic Powder
- 1/8 tsp Ground Black Pepper
- 2-3 Egg Whites
- Mozzarella Cheese; shredded
- 1 Large Jar Pasta Sauce
Instructions:
Preheat oven to 350 degrees. Crush Almonds in Food Processor.
Add Parmesan cheese, sea salt, ground pepper, and garlic powder to crushed nuts and mix well.
Mix egg whites in a separate small bowl.
Set up a little assembly line….chicken breasts, egg whites, nut/seasoning coating
Dip chicken into egg whites and then into nut/seasoning mixture to coat.
Place coated chicken pieces in a lightly greased baking dish.
Top with shredded Mozzarella cheese.
Bake for 30 minutes. Top with pasta sauce and bake for 15 more minutes.
Serve the chicken atop some whole wheat spaghetti with a little more pasta sauce and you’re done! YUM!
Here are a couple of tips…
- I like my chicken to be fairly thin, so I either butterfly it or use a meat tenderizer to flatten it out. If you prefer your chicken thicker, allow more baking time.
- I LOVE LOVE LOVE all of the produce from Costco; fresh or frozen. It is the best. I used Costco’s frozen broccoli and it is awesome.
- If you do not like/cannot have nuts, you can replace the crushed nuts with breadcrumbs (my kids seem to prefer the breadcrumb version, but Kev and I like the nuts). If you want to make this dish extra healthy/low-cal, replace the noodles for spaghetti squash. It’s actually quite yummy. Click here, if you would like to know how to prepare spaghetti squash.
- To make it healthier, make your own breadcrumbs. Just toast some whole-grain bread, tear it into big pieces, throw it in a mini chopper/food processor (or blender), press “go”, and there you have it; fresh healthy breadcrumbs. Easy as that.
