Passover chicken breasts by
Ingredients
8 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup ground almonds
1/2 cup matzah meal
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
3 tbsp vegetable oil
Instructions
Preheat oven to 375 degrees.
Wash chicken breasts and pat dry.
In shallow bowl, place eggs. On shallow plate, combine ground almonds, matzah meal, salt, thyme and pepper and mix well.
Dip chicken breasts, one at a time, into egg, then into matzah mixture to coat.
Heat oil in large skillet over medium heat. Brown the chicken on both sides (about 4 minutes). Then place on baking pan. Bake for 20 to 25 minutes, or until chicken registers 165 degrees on meat thermometer.
Wash chicken breasts and pat dry.
In shallow bowl, place eggs. On shallow plate, combine ground almonds, matzah meal, salt, thyme and pepper and mix well.
Dip chicken breasts, one at a time, into egg, then into matzah mixture to coat.
Heat oil in large skillet over medium heat. Brown the chicken on both sides (about 4 minutes). Then place on baking pan. Bake for 20 to 25 minutes, or until chicken registers 165 degrees on meat thermometer.
Servings: 8