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Ingredients
Almond Crusted Chicken
- 2-3 thin-sliced chicken breasts (approximately 8oz total of raw chicken)
- 1/2 cup blanched almonds (whole or slivered)
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 2 egg whites
- salt and pepper
- 1 tsp avocado oil
- 1 tsp butter
Spring Salad (optional)
- 2 tsp olive or avocado oil
- 1 tsp sherry or balsamic vinegar
- sea salt and black pepper to taste
- 3 cups spring mix
Ingredients
Almond Crusted Chicken
Spring Salad (optional)
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Instructions
Almond Crusted Chicken
- Add almonds, paprika, and garlic powder to a food processor and pulse until almonds are coarsely ground. Transfer the mixture to a plate or shallow bowl.
- In a separate bowl, whisk egg whites and set aside. Lightly pat chicken dry and season both sides with salt and pepper.
- Dip each piece of chicken into the egg white mixture, let the excess fall back into the dish. press both sides of the chicken into the nut mixture to coat. Place coated chicken onto a plate, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat oven to 350 degrees F. Place a baking sheet on the middle oven rack to heat up.
- Heat a non-stick skillet over medium-low heat and add in olive oil and butter until butter is melted.
- Place the chicken in the pan and turn the heat to medium-high. Cook until the nuts set and turn golden brown, about 4 minutes per side. Transfer chicken to the preheated baking sheet in the oven and bake until the chicken reaches an internal temperature of 160 degrees F, about 20 minutes.
- Once chicken is done, remove from the oven and allow it to rest 5 minutes before serving.
Optional Spring Salad
- In a medium bowl, whisk together oil, vinegar, salt, and pepper. Add in the spring mix and toss until coated. Top with crusted chicken and serve!
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