Cornmeal Chicken and Parsnip Fries

(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

Ingredients:

Parsnips

  • Parsnips cut into fry-like strips
  • 1 heaping tbsp almond butter
  • salt and pepper
  • 1/2 tbsp olive oil

Chicken

  • 2 chicken breasts, cut into strips
  • 1 egg, whisked
  • cornmeal
  • chili powder
  • dried oregano
  • seasoning salt

Directions:

  • 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.

Organic parsnips are about 5 times bigger than this.

Assembly line.

 

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