Tonight I made this simple yet tasty and nutritious dish for the fam…
Pleasantly surprised at the simplicity and nutritiousness of this meal;)
Walnut and Rosemary Oven-Fried Chicken w Toasted Garlic Escarole
(adapted from Cooking Light Magazine)
1/4 almond milk
2 tablespoons Dijon mustard
24 oz. of chicken tenders
1/3 c gluten free oatmeal
1/3 c chopped walnuts
2 TBS parmesan reggiano or asiago cheese grated
3/4 tsp minced rosemary
1 tsp sea salt
1/4 tsp black pepper ground
1. Preheat oven to 425 degrees Fahrenheit
2. Combine milk and mustard in shallow dish stirring with whisk. Add chicken to milk mixture, turn to coat
3. Heat small skillet med-high. Add oatmeal to pan. Cook 3 minutes or until golden, stirring frequently. Combine oatmeal, nuts, and next 4 ingredients in shallow dish. Remove chicken from milk mixture and dredge in oatmeal mixture.
4. Arrange wire rack on large baking sheet, arrange chicken on rack. Bake for 13-15 minutes or until chicken is done
Cut 1 1/2 lb escarole or endive head crosswise into 1 inch strips, place in large bowl.
Heat small skillet over med-high heat. Add 1 1/2 TBS olive oil and swirl to coat. Add 4 thinly sliced garlic cloves to pan, saute 2 minutes or until golden. Remove pan from heat; add 1 1/2 TBS fresh lem juice, 1/4 tsp sea salt, 1/4 tsp black pepper, stirring to combine. Drizzle mixture over escarole; toss to coat. YUM!