Thursday, December 31, 2015

Almond Crusted Chicken Breast

As I'm preparing to officially start our Master's Hammer & Chisel group next week, I was looking thru some of the recipes they have in the book and decided I HAD to try this one!!


6 (4oz) Raw Chicken Breasts
1/2 cup Almond Flour
1 tsp minced garlic
1/4 tsp lemon peel (lemon zest)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 Large Egg
1/4 cup water
1 Tbsp Olive Oil

Preheat the oven to 425 degrees F
Cut the chicken breast in half (horizontally) and tenderize each piece.
Combine the almond flour, sea salt, garlic, pepper, and lemon zest. Mix well.
In a small bowl mix water and egg together and stir.   Dip each piece of chicken in the egg mix and then dip it in the flour mix.   Heat oil in skillet (if you have an oven safe skillet that works best) and place each piece of chicken on the skillet... cook for 4-5 min.  Then turn and place skillet into the oven and back for 12-15 min.  Chicken Temp should be at least 165 degrees.
**If you do not have a oven safe skillet you  a regular stove top skillet and then place chicken on to a baking dish later.

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