Almond-Crusted Chicken

Teresa Ambra

Almond-Crusted Chicken is a wonderfully, savory chicken entree using almond meal instead of bread crumbs for the coating. Adding an Italian 6-cheese blend and sliced almonds makes this recipe scrumptious. Terrific for company meals or holidays like Easter, Mother's Day and Father's Day. Gluten free.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Chicken Main Dish

Cuisine American

Servings

Calories 201 kcal

Equipment

1 9x13" glass baking dish or roaster pan
measuring cups
measuring spoons
1 plate
1 fork
1 meat thermometer

Ingredients

2-4 chicken breasts boneless, skinless
1/2 cup Bob’s Red Mill almond meal
1/4 cup Italian 6-cheese blend provolone, Asiago, mozzarella, Romano, Fontina, and Parmesan cheeses
1 tbsp. dried parsley
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. lemon pepper
1-2 tbsp. almonds sliced, or more, if desired

Instructions

Spray a large baking dish with olive oil cooking spray.
Place almond meal, cheese, parsley, thyme, salt and lemon pepper on a plate.
Stir ingredients with a fork to combine.
Dredge meat in almond meal mixture pressing crumbs so they adhere well on both sides of the chicken.
Place chicken pieces in prepared baking dish.
Sprinkle with sliced almonds.
Bake at 350 for about 1 hour or until chicken tests done.

Notes

NOTE: There is enough coating for four chicken breasts although I only used two.

NOTE: If your oven runs hot, the chicken may be ready after 45 minutes.

Nutrition

Calories: 201kcalCarbohydrates: 7gProtein: 19gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 38mgSodium: 574mgPotassium: 349mgFiber: 3gSugar: 1gVitamin A: 115IUVitamin C: 6mgCalcium: 113mgIron: 3mg

Keyword almonds, cheese, chicken, gluten free, main dish

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