TORONTO GUY COOKS - BAKED ALMOND CHICKEN with CORN SUCCOTASH

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BAKED ALMOND CHICKEN WITH CORN SUCCOTASH
BAKED ALMOND CHICKEN
INGREDIENTS
3/4-1 cup almonds , depending on the size of the chicken
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1 egg , beaten
2 chicken breasts
INSTRUCTIONS
1. Preheat oven to 375 degrees F.
2. Combine the almonds, garlic powder, paprika, oregano, thyme and salt in a food processor. Pulse until the almonds are chopped fairly small. *Or you might consider pulverizing into a powder as that will work, too but just not have the big almond chunks!*
3. Pour the almond mixture in a shallow bowl.
4. Pour the beaten egg in a shallow bowl.
5. Salt the front and back of each piece of chicken.
6. Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
7. Place the chicken on a non-stick baking sheet or one lined with parchment paper.
8. Drizzle olive oil over top of chicken to help make crispy.
9. Bake for 30-35 minutes and remove from oven.
10. Let rest for 3 minutes to let juices redistribute. Serve.
CORN SUCCOTASH
1 TBS olive oil
4 medium carrots, diced
1 cup of corn
1 medium zucchini, diced
1 cup lima beans
3 garlic cloves, minced
1/2 cup chicken broth
1 TBS butter
salt to taste
INSTRUCTIONS
1. Heat a large pan over medium heat.
2. Once hot, add the olive oil and allow it to heat up.
3. Add carrots and corn and cook for 2 minutes.
4. Add zucchini and garlic then cook for another minute.
5. Add the lima beans and cook for one more minute.
6. Add chicken broth and simmer until the chicken broth has reduced.
7. Once the chicken broth has reduced, add the butter and salt to taste. Serve warm or at room temperature.

[@DTse30]

yum

[@Antiquitycar]

I wonder if for episode 100 you can cook an original Canadian dish. Something distinctly native Canadian or something unique from the frosty northern cuisine.

[@TorontoGuy]

A good idea. But I'll have to Google search ideas because the only Canadian dish I can think of is Poutine.

[@Antiquitycar]

@@TorontoGuy I had to Google search Poutine and it's a Quebec 1950s dish and that is not what I'm talking about. I'm talking about old traditional indigenous, native Canadian dish, something that wasn't influenced or invented by the Whitetis. A Google search probably will yield you some good ideas.

[@TorontoGuy]

@@Antiquitycar We don't seem to have any signature dishes. It seems more about ingredients which consist of moose and other game meat which I can probably get at the St. Lawrence Market in downtown Toronto if they're open.

[@Antiquitycar]

@@TorontoGuy Maybe the local spices that are unique to this type game meat or unique way of cooking for it. I trust you, you make the best out of it.

[@gordonfreeman5434]

so thats where the term "sufferin succotash" came from. This is what Sylvester from loony tunes said all the time and I wondered what they meant. baked chicken with almonds? does the almonds stay crunchy after baking? Yeah those cooking shows sure leave out information, maybe they had to leave some info out hoping you will buy their cookbook or something? But you are a keen one, you got improv skills. 100th ep? try something asian, wait I said that. Anyways watxch out for hoteps yo. See you Friday.

[@TorontoGuy]

The almonds maintain their usual crunch which is more like a soft crunch. They the really do taste amazing with the seasonings but I want to try actually pulverizing it all into a powder like the Shake & Bake mix because it should definitely be good. So I'll try that tomorrow after work with the pork loin chops I also got.

[@DTse30]

do u buy it without the bone

[@TorontoGuy]

Yep.