 |
|
• |
2 chicken breasts, skinless, boneless |
|
• |
3/4 cup pineapple juice |
|
• |
1/4 cup ground almonds (roasted) |
|
• |
1 egg |
|
• |
1 tbs. minced parsley |
|
• |
1 clove garlic, minced or 1 tsp. minced garlic |
|
• |
1/4 cup pineapple juice |
|
• |
2 tbs. wheat bran |
|
• |
1/4 cup all purpose or whole wheat flour |
|
• |
2 tbs. olive oil |
Place the chicken breasts in a bowl, or a tupperware container. Pour 3/4 cup of pineapple juice over the chicken and place it in the refrigerator for at least 2 hours. This can be done in the morning before work.
In a bowl place the egg, parsley, garlic, and 1/4 cup pineapple juice. Beat this mixture lightly with a whisk.
In a bowl or on a plate, place the flour.
In a third bowl, combine the ground almonds and the wheat bran.
Place the chicken breasts in the egg mixture, then coat with the flour, followed by the almonds.
Place the olive oil and chicken in a frying pan. Cook the chicken on medium, until it is no longer pink inside, making sure to cook it on both sides.
Makes 2 servings
|
|
