Bill’s Famous Chicken Tenders

You all know I'm a vegetarian. I have been for 30 plus years. And as a vegetarian/cook/parent I'm having good veggie success with the girl child but the boy loves meat. In fact, he loves it so much that he was begging for it when he went to people's houses (literally, "Do you think you could you make me a bacon grilled cheese?") or ordering super-sized burgers and nuggets with great zeal when people would take him to lunch. At home, we continued to eat a vegetarian diet, supplemented with more and more fake "meat." But it was the idea of real meat of poor quality that grossed me out. I had to do something. So we agreed that his occasionally-meat-eating-but-surely-willing-to-at-least-touch-meat-father would make him these homemade chicken cutlets/tenders/nuggets with chicken breasts from Whole Foods or the farmer's market so at least I could have some modicum of control. He makes a double batch, bakes 'til just done, then freezes for easy re-heating by this veggie mama. It's not perfect, but it works.

This recipe is from my dear friends Bill and Maureen. It's apparently some sort of South Beach adaptation and Bill has become famous throughout all of Oak Park for its crispy goodness.

1 c. whole wheat bread crumbs (and maybe throw in some flax seed for good measure)
1/4 c. grated Parmesan cheese

1/4 c. finely chopped almonds 

2 tbs. chopped parsley

1 clove garlic, crushed

1 tsp. salt

1/4 tsp. dried thyme

ground black pepper

1/4 c. extra virgin olive oil

2 lbs. boneless, skinless chicken breasts, pounded to 1/2 " thickness and cut into 12 pieces

Preheat oven to 400 degrees
In a medium bowl, combine bread crumbs, cheese, almonds, parsley, garlic, thyme and pepper.  Mix thoroughly.
Place oil in a shallow dish.  Dip chicken first in oil, then dredge in crumb mixture.  Place chicken in a shallow baking pan.
Bake for 25 minutes or until done (do not turn chicken during cooking)

Makes 6 servings.