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Almond Crusted Chicken

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This is a favorite in our house and especially a great go-to main dish for gluten free guests. The spices are combined so that not one stands out or overpowers the overall flavor. The almond meal crisps right up, and tasting better than many wheat based breading. Having children in the house, I am always looking for healthy meals everyone can enjoy, and this fits the bill!

Further Food Commentary:

This recipe is perfect for those following a gluten free diet as the breading includes no gluten. Almonds, high in healthy fats, offer fiber and protein for a healthy no bread coating. For those suffering from IBS or IBD, almonds may be problematic so be sure to listen to your body as some might have challenges digesting the carbohydrates in almonds.

By Megan Wolf

Almond Crusted Chicken

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Servings: 6

Ingredients

1 pound chicken breast (cut into cutlets, pounded thin with a meat hammer)
1 egg (lightly beaten for egg wash)
1 tablespoon avocado oil (or your preferred oil)
1 tablespoon butter
sprinkle of salt and pepper

 

For the breading:
2 cups almond meal (or ground almonds in a food processor)
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground paprika

Instructions

  1. On a plate or shallow bowl, combine almond meal and spices. Set aside.
  2. Cut chicken into 3 inch by 3 inch cutlets, and using a meat hammer, hammer out to about a quarter to a half an inch thick. (Sometimes to minimize raw meat contact and potential splatter, covering the chicken in parchment paper, prior to flattening, is helpful.)
  3. Lightly season with a sprinkle of salt and pepper.
  4. Heat 1 tablespoon butter and 1 tablespoon oil (avocado, olive, or preferred oil) in a pan on medium to high heat.
  5. Dip cutlets in egg wash. Lightly cover each piece of chicken in the breading and gently place in pan. Gently placing a piece of foil over the pan helps prevent a huge mess in the event of minor splattering.
  6.  Cook about 4-6 minutes on one side, and flip to cook on the other until thoroughly cooked (about 2-4 minutes).
  7.  Remove from heat and let cool on a cooling rack. When all of the chicken has been cooked, discard remaining breading.
On a plate or shallow bowl, combine almond meal and spices. Set aside. Cut chicken into 3 inch by 3 inch cutlets, and using a meat hammer, hammer out to about a quarter to a half an inch thick. (Sometimes to minimize raw meat contact and potential splatter, covering the chicken in parchment paper, prior to flattening, is helpful.) Lightly season with a sprinkle of salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil (avocado, olive, or preferred oil) in a pan on medium to high heat. Dip cutlets in egg wash. Lightly cover each piece of chicken in the breading and gently place in pan. Gently placing a piece of foil over the pan helps prevent a huge mess in the event of minor splattering.  Cook about 4-6 minutes on one side, and flip to cook on the other until thoroughly cooked (about 2-4 minutes).  Remove from heat and let cool on a cooling rack. When all of the chicken has been cooked, discard remaining breading.

Nutrition Information

Per Serving:  Calories: 375; Total Fat: 26g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 347mg; Potassium: 29mg; Carbohydrate: 8g; Fiber: 4g; Sugar: 1g; Protein: 28g

Nutrition Bonus:  Calcium: 12%; Iron: 10%

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One thought on “Almond Crusted Chicken

  1. Tanya

    Love this! I tried an equal part parmesan and almond flour with some parsley! And DO NOT try deep frying them…gosh what a mess…the coating doesn’t stick. Baking in the oven is the way to go.

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