Tuesday, December 8, 2015

Almond Crusted Chicken

Almond Crusted Chicken 

the masters hammer and chisel, hammer and chisel meal plan, Hammer and chisel recipes, almond chicken, sarah griffith, top beachbody coach,

My husband and I are doing Beachbody's newest program The Master's Hammer and Chisel and one of the recipes in the program was this Almond Crusted Chicken. It was suggested to pair it with some mixed veggies so I went for yellow squash and zucchini. I cooked the veggies with olive oil, salt and pepper. I roasted them in the oven for about 30 minutes on 350 degrees. I also made brown rice to go with this dish. I was really excited to try using the almond flour as the breading and we were all very pleasantly surprised with how it turned out! Give this one a try!

Below you will find the recipe for the chicken. 
6 - 4oz chicken breast
1/2 c almond flour
2 garlic cloves finely chopped
1 1/2 tsp. finely grated lemon peel
1/4 tsp salt
1/4 tsp pepper
1 large egg white
1/4 c water
1 tbsp olive oil
3 tsp olive oil 
-Preheat oven to 425 degrees.
-Place a chicken breast on a cutting board and slice thin and pound it out thin
-Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish; mix well then set aside
-Combine egg and water and whisk to blend.
- Dip each chicken breast into egg mixture and coat.
- Heat oil in large ovenproof skillet over medium heat.
-Add chicken and cook 3-4 min each side.
-Place in skillet oven. Bake for 10-12 min.


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