My friend is oven-fried chicken...

Fast, weeknight meals are my jam. This flavorful dinner was a hit with every man, woman and child around my table. Huzzah!
Almond meal oven-fried chicken
1 lb boneless, skinless chicken breast, sliced into thin strips
2 large eggs, beaten
1 cup almond meal
1/4 cup grated Parmesan
1/4 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon Old Bay or similar season
Salt and pepper to taste
2 teaspoon olive oil

Heat oven to 375 degrees. Next, cover a baking sheet with parchment paper. In a shallow bowl, mix the almond meal and next five ingredients together. Then, dip the chicken pieces into the beaten eggs and dredge thoroughly with almond meal mixture. Place dredge chicken on baking sheet, drizzle small amount of olive oil over each piece of chicken.

Bake in oven for 25 minutes. Let rest for 5 minutes before eating.

Asian Slaw
1/2 head of green cabbage
1/2 head of red cabbage
1/2 red onion, thinly sliced
2 carrots grated
1 cup cooked and shelled edamame beans
2 tablespoons chopped fresh cilantro
1/2 cup toasted sliced almonds

To a large bowl, add all ingredients and toss lightly.

1/2 cup peanut or olive oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 tablespoons creamy peanut butter
2 teaspoons grated ginger
1 tablespoon honey
Salt and pepper to taste

Add all ingredients to a bowl and whisk until fully incorporated. Pour over slaw and toss. Serve immediately.


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