Almond Crusted Chicken Breasts2014-10-22
- Skill Level: Easy
- Servings : 4
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
This gluten-free recipe is sure to please eaters of all ages. The combinations of herbs and seasonings add a delicious flavor without over-powering the dish.
- 4 Boneless, Skinless Chicken Breasts
- 1 cup Almond Meal
- 1 cup grated Parmesan Cheese
- 1/2 tsp fresh Marjoram, chopped
- 1/2 tsp dried Thyme
- 1/2 tsp dried Basil
- 1/2 tsp dried Oregano
- 1/2 tsp Garlic Powder
- Olive Oil in oil mister
- 2 Eggs
- 1/2 tsp Salt
- 1/2 tsp freshly Ground Pepper
- 1/2 tsp Lemon Pepper
Prepare egg wash by whisking together eggs, lemon pepper and 1 T water.
In a separate large, shallow pan combine breading mixture of almond meal, parmesan cheese, marjoram, thyme, basil, oregano, garlic powder, salt & pepper.
Dip the chicken breast into egg wash and then coat with breading. Spray both sides with oil mister.
Brown both sides of chicken in a non-stick pan over medium-high heat and set aside.
Place browned chicken breasts on a baking sheet and bake for 20 minutes at 350 degrees F. NOTE: INTERNAL TEMPERATURE SHOULD MEASURE 165 F.
Short Cut: Prepare the breading mixture up to one day ahead of time and store in the refrigerator.
Alternative Method: Use chicken tenders and turn this into baked chicken fingers. If you have nut allergies, then use breadcrumbs instead.