Almond Crusted Chicken

 


Almond Crusted Chicken

Ingredients

2 pounds boneless skinless chicken breasts

1 ½ cups roasted almonds

2 Tablespoons grated parmesan cheese

½ Tablespoon paprika

½ Tablespoon garlic salt

½ Tablespoon onion powder

½ Tablespoon black pepper

1 large egg

2 Tablespoons water

Before You Begin

You can easily use the almond “breading” to coat chicken tenders or strips as well which are always a hit. Keep an eye on them in the oven if you are using a smaller cut of chicken as they will likely cook quicker. Chicken should reach 165F on an instant read thermometer when thoroughly cooked.

We like our almonds to be uniform in size. If preferred, you can blend yours a little less to create an even crunchier coating.

Although this is an almond centered recipe, you can substitute with your favorite nuts such as walnuts or pecans.

Instructions

Preheat oven to 450 F. Line a baking sheet with foil. Place a wire rack over the baking sheet and spray with non-stick cooking spray.

Trim chicken to remove excess fat, tendons etc. Depending on the thickness of your chicken, you may want to butterfly them. You want all the chicken to be uniform in size and thickness (about 3/4-inch thick).

TIP – We started with 2 pounds of chicken. After trimming, we ended up with 1 1/2 pounds.

Combine almonds, parmesan cheese, paprika, garlic salt, onion powder, and black pepper in a food processor or mini food chopper. Process until all nuts are ground. Dump ground almond mixture into a large bowl or shallow dish.

TIP – Be careful not to blend too long or the almonds will begin to turn into a paste.

Whisk egg and water in a medium bowl.

Dip chicken into the egg, coating both sides. Allow excess to drip off, then place into the almond mixture, pressing gently to adhere on both sides. Place breaded cutlet onto the wire rack.

Bake in preheated oven for 20 minutes.

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