Tonight, it’s a healthy spin on a family favorite. This recipe takes a bit longer than some of the other recipes I’ve posted. I mostly make meals that I can whip up in no time. But this one is just so good, it’s worth the extra few minutes!
1 t Olive Oil
1 1/2 lbs. boneless skinless chicken breast
1/2 cup milk
1 T Dijon mustard
1/4 c sliced almonds
1/4 c rolled oats
1/2 cup whole wheat breadcrumbs
I T dried parsley flakes
1/4 t ground black pepper
Preheat oven to 375
Lightly coat baking dish with olive oil. Cut chicken into strips.
Stir the milk and mustard together.
In a separate container, mix together almonds, oats, breadcrumbs, parsley, and pepper.
Dip chicken fingers in milk mixture then coat in almond mixture.
Arrange on baking dish and bake for 18-20 minutes or until chicken is to safe temperature
I served this with green beans, a baked sweet potato, and a side of home made honey mustard dipping sauce. ENJOY!