Monday, April 15, 2013

Breaded "Pan Fried" Chicken Breasts & Squash Medley

This evening I had some boneless chicken breasts that I needed to use, so I made a seasoned breading mix for them using about 1/3 cup almond flour, 1/4 cup golden ground flax, 1/4 cup finely grated Parmesan cheese and 1 teaspoon Italian seasoning, some salt, pepper, cayenne, paprika, onion powder and garlic powder (I just shook in the last few spices without measuring). It made enough to coat 3 boneless breasts. I dipped the chicken in beaten egg and then pressed the chicken firmly in the mixture to coat it well and browned it on medium heat in some olive oil in a pan on the stove. It's important not to use too high of a heat, particularly when using almond flour since it burns easier. You want it to brown, not burn. It just takes a few more minutes to cook using medium heat. To go with the chicken, I diced yellow squash and zucchini and sauteed them in some olive oil and then added in some butter, salt and pepper and sliced some little miniature fresh San Marzano tomatoes and tossed them in near the end. It was a simple, fresh and delicious meal. Even "the Colonel" can't beat this "fried chicken." I snapped a few photos below. Enjoy!


      

7 comments:

unter der laterne said...

Every thing you make is a feast for the eyes and the stomach, I enjoy reading your blog! I look forward to the next one! Thank you! Barbara from California.

Gourmet Girl Cooks said...

Thanks so much "Unter"! :-)

Gourmet Girl Cooks said...

I meant to say...."Thanks, Barbara"! :-)

Kyra M. said...

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Gourmet Girl Cooks said...

Thanks, Kyra -- I will look into it. :-)

Aubree Silver said...

Hi! I just wanted to let you know that I tried your "Open Sesame" chicken recipe and used quinoa flour instead of almond. Quinoa is a seed and not a grain (although it still acts like a starch, it is easier to digest) and it came out beautifully. Just thought I'd share in case any of your readers are looking for an alternative :)

Gourmet Girl Cooks said...

Thanks, Aubree. Glad it worked out with the quinoa flour for you! :-)