ALMOND BAKED CHICKEN with CORN SUCCOTASH

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ALMOND BAKED CHICKEN

INGREDIENTS
3/4-1 cup almonds , depending on the size of the chicken
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1 egg , beaten
2 chicken breasts

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Combine the almonds, garlic powder, paprika, oregano, thyme and salt in a food processor. Pulse until the almonds are chopped fairly small.
3. Pour the almond mixture in a shallow bowl.
4. Pour the beaten egg in a shallow bowl.
5. Salt the front and back of each piece of chicken.
6. Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
7. Place the chicken on a non-stick baking sheet or one lined with parchment paper.
8. Drizzle olive oil over top of chicken to help make crispy.
9. Bake for 30-35 minutes and remove from oven.
10. Let rest for 3 minutes to let juices redistribute. Serve.

CORN SUCCOTASH

1 TBS olive oil
4 medium carrots, diced
1 cup of corn
1 medium zucchini, diced
1 cup lima beans
3 garlic cloves, minced
1/2 cup chicken broth
1 TBS butter
salt to taste

INSTRUCTIONS

1. Heat a large pan over medium heat.
2. Once hot, add the olive oil and allow it to heat up.
3. Add carrots and corn and cook for 2 minutes.
4. Add zucchini and garlic then cook for another minute.
5. Add the lima beans and cook for one more minute.
6. Add chicken broth and simmer until the chicken broth has reduced.
7. Once the chicken broth has reduced, add the butter and salt to taste. Serve warm or at room temperature.