Recipe

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• 2 lbs boneless skinless chicken breasts, halved
• 1/4 cup extra virgin olive oil
• 1 dash black pepper, ground
• 1/4 tsp thyme, dried
• 1 tsp salt
• 1 garlic clove, crushed and minced
• 2 tbsp fresh parsley, chopped
• 1/4 cup almonds, finely chopped
• 1/4 cup parmesan cheese, freshly grated
• 2 slices whole wheat bread

• 1 Whole wheat bread crumbs:.
• 2 Use 2 slices whole wheat bread, toast them until lightly brown, then pulse in a food processor. Set aside.
• 3 Preheat oven to 400 degrees F.
• 4 Pound the chicken breasts to a 1/2 inch thickness and cut them into 12 pieces.
• 5 In a medium bowl, stir bread crumbs, Parmesan cheese, almonds, parsley, garlic, salt, thyme and pepper until mixed.
• 6 Pour oil onto a plate.
• 7 Dip the chicken into the oil and then into the bread crumb mixture to coat.
• 8 Place chicken on a cookie sheet.
• 9 Bake for 20 minutes or until juices run clear when the thickest part of the chicken is pierced with the tip of a knife. (Do not turn chicken over).
• 10 Serve immediately. Nutrition facts per serving 383 calories, 16 g total fat, 4 g saturated fat, 15 g carbs, 1 g fiber, 41 g protein.