Baked Chicken/Tempeh with Almonds

This was a tasty main dish that was pretty straight forward. A marinade ahead of time and a quick bake & broil. It went well with rice, but would also be good with pilaf or potatoes.

Ingredients

Chicken, breast or thighs, sliced in thick strips OR

Tempeh, sliced in same

Marinade (for 2-3 breasts/12 oz. tempeh)

Juice of 1 lemon

Olive oil - 2 tbsp

Oregano - tsp or tbsp fresh

Thyme - ditto

Basil - ditto

Salt - 1 tsp

Pepper - 1 tsp

Ground Hot pepper - 1/2 tsp

Topping

Ground almonds - 1/4 cup

Corn meal - 1/4 cup

Flour - 2 tbsp

Paprika - 1 tbsp

Salt - 1 tsp

On with the show...

Prepare chix or tempeh and place in bag with all marinade ingredients. Squish around to coat. Let sit in fridge for 1 to 12 hours.

Preheat oven to 375. Mix topping ingredients in small bowl. Put a little olive oil in a baking pan. Place tempeh/chix in single layer in pan and add marinade. Coat with 1/2 of the topping. Turn over strips gently and coat with the other 1/2. This is a bit messy.

Bake for about 25 minutes to 1/2 hour. Then broil to brown for 2-3 minutes.