(chicken recipe adopted from a Company’s Coming cookbook – old school!)
This was like an adult version of a little kid’s meal. At one point I felt guilty about eating so many fries, until I realised that they were actually parsnips. Always a good sign. I served this with store bought babganoush.
Cornmeal Chicken and Parsnip Fries
- Parsnips cut into fry-like strips
- 1 heaping tbsp almond butter
- salt and pepper
- 1/2 tbsp olive oil
- 2 chicken breasts, cut into strips
- 1 egg, whisked
- chili powder
- dried oregano
- seasoning salt
- Preheat oven to 350 F.
- Cut up the parsnips and place in a bowl. Add almond butter, olive oil, salt and pepper. Mix together.
- Place parsnips in the oven.
- Whisk an egg in a small bowl.
- In a separate bowl mix together cornmeal and seasonings.
- Once the chicken is cut into strips, take each strip and dip it in the egg then the cornmeal.
- Spread evenly on a baking sheet.
- Place in oven, below the parsnips.
- Take parsnips out and toss around, then place back in the oven.
- Cook chicken and parsnips for another additional 10-15 minutes – until chicken is thoroughly cooked and parsnips have browned.
- Serve with dipping sauce.