Saturday, November 8, 2008

Almond-Crusted Chicken Fingers

I have a great pecan chicken recipe that I found on the internet when the web was a very new thing. I'll be sure to make it soon and post it on the ol' blog.

Right now, though, we are on an almond kick. They sell surprisingly inexpensive bulk almonds at our food co-op, and we always have some on hand. Also, I really prefer to make chicken recipes that do not involve cutting the chicken in any way. The potential spread of salmonella seems, in my mind, to multiply like crazy when you involve a cutting board and a knife. So, I'm all about the package-to-pan method of cooking chicken. Of course, this recipe involved an additional step, so it's really a package-to-coating-to-pan recipe — and it was very good and nutritious!

Anyone else hate the new Food Network website?

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