Almond Crusted Chicken
Oven-baked almond Parmesan crusted chicken breast, served with a side of roasted vegetables.
Ingredients:
4 oz chicken breast
2 Tbsp sour cream
2 Tbsp almond flour
2 Tbsp Parmesan cheese, grated
¼ tsp garlic powder
¼ tsp paprika
Salt and pepper, to taste
½ Tbsp fresh parsley, chopped (for garnish)
Nutrition Facts:
Protein: 25g
Fat: 15g
Carbs: 2.5g
Preparation:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the chicken by patting the chicken breast (4 oz) dry with a paper towel to help the coating stick better.
Coat the chicken by evenly spreading sour cream (2 Tbsp) over the entire surface. This helps bind the coating while adding moisture.
Prepare the coating by mixing almond flour (2 Tbsp), Parmesan cheese (2 Tbsp), garlic powder (¼ tsp), paprika (¼ tsp), and salt and pepper to taste in a shallow bowl. Stir well to distribute the seasonings.
Crust the chicken by pressing the sour cream-coated chicken firmly into the almond-Parmesan mixture. Flip and press again to ensure full coverage. Shake off any excess before placing the chicken onto the baking sheet.
Bake the chicken for 18-22 minutes, or until the crust is golden brown and crispy. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
Rest and garnish for a few minutes before serving.
Sprinkle fresh parsley (½ Tbsp) on top for added flavor and presentation.
MONDAY 260907