Chicken > Baked Chicken

Baked Almond Crusted Chicken Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup sliced almonds
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1 tbsp water
- Cooking spray

Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
3. In a food processor, pulse the almond flour, sliced almonds, Parmesan cheese, garlic powder, paprika, salt, and black pepper until well combined.
4. In a shallow dish, whisk together the eggs and water.
5. Dip each chicken breast into the egg mixture, then coat it with the almond mixture, pressing the mixture onto the chicken to ensure it sticks.
6. Place the chicken breasts on the prepared baking sheet and lightly coat them with cooking spray.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
8. Let the chicken rest for 5 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings

Nutritional information:
Calories: 425
Fat: 24g
Carbohydrates: 6g
Protein: 47g
Sodium: 590mg
Sugar: 1g

Substitutions for ingredients:
- Almond flour: You can substitute with other nut flours or even regular flour.
- Sliced almonds: You can use chopped pecans, walnuts, or hazelnuts instead.
- Parmesan cheese: You can use any hard cheese, such as Romano or Asiago.

Variations:
- Lemon Almond Crusted Chicken: Add the zest of one lemon to the almond mixture for a fresh and tangy flavor.
- Spicy Almond Crusted Chicken: Add 1/4 tsp cayenne pepper to the almond mixture for a spicy kick.
- Honey Mustard Almond Crusted Chicken: Mix 2 tbsp honey and 2 tbsp Dijon mustard together and brush it onto the chicken before coating it with the almond mixture.

Tips and tricks:
- Make sure to press the almond mixture onto the chicken to ensure it sticks.
- If the almond mixture starts to brown too quickly, cover the chicken with foil and continue baking.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chicken on a bed of greens or with roasted vegetables.

Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.

Pairings:
Pair the chicken with a side of roasted sweet potatoes or a green salad.

Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic mashed potatoes
- Steamed broccoli

Troubleshooting advice:
- If the almond mixture is not sticking to the chicken, try patting the chicken dry with a paper towel before dipping it in the egg mixture.
- If the chicken is not cooked through after the recommended cooking time, continue baking until the internal temperature reaches 165°F (74°C).

Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Almond-crusted chicken is a popular dish in many cuisines, including Mediterranean and Middle Eastern.

Flavor profiles:
The almond crust adds a nutty and crunchy texture to the chicken, while the Parmesan cheese and spices add depth of flavor.

Serving suggestions:
Serve the chicken with a side of roasted vegetables or a green salad for a healthy and satisfying meal.

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Taste: Crispy, Nutty, Savory, Tangy, Creamy