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Getbig Bodybuilding Boards => Nutrition, Products & Supplements Info => Topic started by: NaturalWonder83 on July 21, 2010, 04:13:54 PM

Title: GREAT CHICKEN RECIPIE
Post by: NaturalWonder83 on July 21, 2010, 04:13:54 PM: I used 5 4oz boneless perdue chicken breasts

grind up a cup and half of almonds and walnuts
once ground up, mix in garlic and onion powder, black pepper, basil, parsley, oregeno, and a few sprinkles of romano cheese.

beat 2 eggs in a bowl

dip the chicken into the egg, then into the nut and spice mix

heat a pan and when its very hot pour in olive oil...then put the coated breasts into the pan
about 3 mins per side till they get a bit brown

heat oven to 385...put the breasts into a baking dish and bake for 26 mins.

pour marinara sauce on top when u eat
Title: Re: GREAT CHICKEN RECIPIE
Post by: Butterbean on July 27, 2010, 05:24:48 PM: Sounds good Gene.

Perdue chicken breast are great. Hardly ever need to trim gross stuff off of them.
Title: Re: GREAT CHICKEN RECIPIE
Post by: benchmstr on July 28, 2010, 01:00:23 PM: wow.....that doesnt sound good to me at all...

bench
Title: Re: GREAT CHICKEN RECIPIE
Post by: Princess L on July 28, 2010, 02:20:35 PM: Is this the poor mans version of macadamia crusted mahi mahi? ;D
Title: Re: GREAT CHICKEN RECIPIE
Post by: BodyMachine on July 29, 2010, 08:58:43 PM: Actually I made a variation of this yesterday but used oatmeal ground up into a powder and ground almonds as the batter. Pan fried until brown in extra virgin olive oil, then cooked in over for 20-25 min. Turned out rather tasty!
Title: Re: GREAT CHICKEN RECIPIE
Post by: WOOO on August 02, 2010, 03:55:30 AM: 1000 calories of nuts?....
Title: Re: GREAT CHICKEN RECIPIE
Post by: Monermaje on August 13, 2010, 05:19:39 AM: Soak your chicken pieces in buttermilk and hot sauce overnight or for at least four hours. Mix together all purpose flour, salt, pepper, cayenne pepper, garlic powder, and onion powder and coat your chicken (that has been removed from the buttermilk) in the flour. If you want a thicker coating the dip the chicken back in the buttermilk and then back in the seasoned flour. You can keep doing this to make a thick crust on the chicken. Make sure your oil is heated to 350-360 degrees or else the chicken will be greasy and soggy when its done.

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