~ Oh, my goodness! This is out of this world!!!
~ My mind is telling me this is FRIED CHICKEN, but it's healthy!
~ By far your BEST chicken dinner...EVER!
~ This needs to be a REGULAR in the ROTATION!!
Well, all those BEAUTIFUL comments could give a girl a BIG HEAD!!! ;)
Now what I LOVE is it fits into my clean-er eating plan AND it was really DELISH! I totally heart the mix of the crunchy almonds with the little bit of kick from the paprika! Go ahead and give this a try and let me know what you and yours think!!! XO (excuse the cell pics, I was in a hurry to dig into this while it was still hot and the family frowns on me snapping that camera ALL OF THE TIME...LOL, especially when they are HUNGRY!)
ALMOND CRUSTED CHICKEN
Ingredients:
1/2 bag of whole raw almonds
1 TBSP Paprika
1 TBSP Minced Garlic
1 TBSP Onion
Dash of sea Salt
Dash of Pepper
Almond Flour: Blend all ingredients in a food processor to taste - mine had parts that were very fine and then parts that were chunky and honestly we LOVED it with the mix instead of just the fine texture, but whatever you prefer is fine too!
I had 4 thin chicken breasts (if you don't have thin, you will need to place them between plastic wrap and pound them until they are thin) Then, I dredge each piece of chx thru water. Shake off the water and then dip both sides of the chx breast in the almond flour/breading put on onto aluminum foil lined baking sheet and cook. (I sprayed the aluminium foil with olive oil cooking spray to prevent sticking)
Bake at 350 for about 20 mins, about half way through flip them over (you may have to scoop some of the almonds back up on there).. then I bumped the temp up to 450 and did about 10 more mins to let them get nice and golden brown on top! (all of these times can be adjusted depending on your oven, the thickness of your chicken etc.)
ROASTED GARLIC & PARMESAN BRUSSEL SPROUTS & BROCCOLI
- Brussel Sprouts (I had a left over bag of these that I cut the ends off of and then cut down the middle)
- Broccoli (as much as you want, I used one head)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan
- Juice of 1 lemon
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place broccoli and brussel sprouts in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 10-12 minutes, or until tender.
- Serve immediately, sprinkled with Parmesan and lemon juice.
Enjoy!!!! XO
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