Dr Clare Bailey's almond and parmesan chicken - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Clare Bailey’ s almond and parmesan chicken By You Magazine - January 19, 2020 To keep you and your microbiome happy, these delicious chicken goujons are coated with ground almonds, which are packed with healthy nutrients and may also help weight loss. They’re served with a microbiome-friendly fibre-rich slaw and a probiotic live yogurt dressing. Red cabbage boosts your coloured veg intake, providing extra anti-inflammatory phytonutrients. Chris Alack SERVES 2 2 small free-range skinless chicken breasts, each around 150g 1 medium egg 30g parmesan cheese, finely grated 30g ground almonds 1/2 tsp dried thyme fine sea salt and freshly ground black pepper 1 tbsp extra virgin olive oil green leaves, to serve FOR THE LEMON AND RED CABBAGE SLAW 1/4 small red cabbage (around 150g), trimmed and finely sliced 2 spring onions, trimmed and finely sliced 4 tbsp full-fat live Greek yogurt 2 tbsp good quality mayonnaise juice of 1/2 small lemon 2 tbsp mixed seeds 1. Preheat the oven to 200C/180C fan/gas 6. Place the chicken breasts between two sheets of nonstick baking paper and bash with a rolling pin until around 1.5cm thick all over. 2. Whisk the egg in a medium bowl. In a second bowl, mix the parmesan, almonds, thyme, salt and lots of freshly ground black pepper, then scatter over a dinner plate. 3. Take the chicken breasts one at a time and dip into the egg then coat in the almond and parmesan crumbs. 4. Grease a baking tray with the oil and cook the chicken for 20 minutes or until the crumbs are golden and the chicken is thoroughly cooked, turning halfway through. 5. Meanwhile, mix the cabbage and spring onions with the yogurt, mayonnaise, lemon juice and seeds. Season with salt and pepper to taste. Serve with the hot chicken and some green leaves. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved