|20 min||40 min||8|
|1 medium egg||Egg (for dipping chicken pieces)|
|8 thigh(s)||Chicken thighs, boneless, skinless (chicken raised without antibiotics)|
|2 cup||Bread crumbs, whole wheat (plain)|
|1 tsp||Salt (unrefined, mineral-rich)|
|1 tsp||Garlic powder|
|1 tsp||Oregano, dried (organic)|
|1 tsp, leaves||Basil, dried (organic)|
|1/2 tsp||Black pepper (organic (or use 1/4 tsp cayenne))|
|3 tbsp||Nutritional yeast (or use organic parmesan cheese)|
|2 tbsp||Extra virgin olive oil (to coat asparagus)|
|1/4 cup||Extra virgin olive oil (to drizzle over chicken before baking)|
Mix egg in bowl large enough to dip chicken pieces. In another bowl mix bread crumbs with spices and yeast or parmesan cheese. Dip chicken in egg, then coat in crumb mixture. Lay on an oiled or parchment-lined baking sheet, and drizzle chicken with olive oil (about 1/4 cup). Bake at 350 degrees for 35 to 40 minutes, until golden brown and sizzling. Serve with roasted asparagus.
Trim ends and wash. Coat with olive oil and lay onto baking sheet. If desired, sprinkle with salt and pepper. Bake at 375 degrees for 15 to 20 minutes, depending on thickness of the asparagus.