If you are like me, chicken is a staple in your house. If you are also
like me, you continue to look for new ways to prepare it. So I bring you
another version of our favorite protein: almond crusted chicken. It’s simple.
It’s easy. and It’s delicious….so it basically covers my 3 qualifications for a
successful recipe!
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Ingredients
- 6 chicken breasts (boneless, skinless)
- ½ cup almond flour (can be made by grinding almonds in a food processor)
- 2 cloves garlic, finely chopped
- 1½ tsp fresh lemon zest
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 1 egg, lightly beaten
- ¼ cup water
- extra virgin olive oil or coconut oil
Instructions
- Preheat oven to 425
- Use a meat tenderizer to pound chicken breasts to ¼ inch thick if they are not already
- Combine almond flour, garlic, lemon zest, salt, and pepper in a small bowl. Set aside
- Combine egg and water in a shallow dish. Whisk to blend
- Dip each chicken breast into the egg mixture and then dredge in almond flour until evenly coated. Set aside
- Heat oil in a large, ovenproof skillet over medium-high heat
- Add chicken breasts and cook for 3-4 minutes. Turn chicken
- Place skillet in oven and bake for 10-12 minutes
- Serve with a side of mixed vegetables
