Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/4 cup almond milk
- 1/2 cup sliced almonds
Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor or blender, pulse the almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper until well combined.
3. In a shallow dish, whisk together the eggs and almond milk.
4. Dip each chicken breast into the egg mixture, then coat with the almond flour mixture, pressing the mixture onto the chicken to ensure it sticks.
5. Place the chicken breasts on the prepared baking sheet and sprinkle with the sliced almonds.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Per serving:
Calories: 450
Fat: 28g
Protein: 42g
Carbohydrates: 6g
Fiber: 3g
Sugar: 1g
Substitutions for ingredients:
- Instead of almond flour, you can use other nut flours such as hazelnut or cashew flour.
- Instead of almond milk, you can use regular milk or any other non-dairy milk.
- Instead of sliced almonds, you can use chopped pecans or walnuts.
Variations:
- You can add different spices to the almond flour mixture, such as cumin or chili powder, for a different flavor.
- You can use chicken thighs instead of chicken breasts.
- You can make a dipping sauce by mixing together mayonnaise, Dijon mustard, and honey.
Tips and tricks:
- Make sure to press the almond flour mixture onto the chicken to ensure it sticks.
- If the sliced almonds start to brown too quickly, cover the chicken with foil for the remaining cooking time.
- For a crispier crust, you can broil the chicken for the last 2-3 minutes of cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the almond crusted chicken on a bed of greens or with roasted vegetables.
Garnishes:
Garnish with fresh parsley or chopped almonds.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the almond flour mixture is not sticking to the chicken, make sure the chicken is dry and the egg mixture is well beaten.
- If the crust is not browning, you can broil the chicken for the last 2-3 minutes of cooking.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Almond crusted chicken is a modern twist on classic breaded chicken dishes.
Flavor profiles:
The almond crust adds a nutty and slightly sweet flavor to the chicken.
Serving suggestions:
Serve the almond crusted chicken as a main dish for dinner or lunch.
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