It's sometimes challenging to get my young kids to eat a healthy chicken meal. Like most kids, they tend to prefer fried chicken nuggets; so when I place a standard grilled chicken breast on their plates, I brace myself for complaints. Having this in mind, I tasked myself with creating a delicious chicken recipe that the whole family will enjoy while still providing nutritional benefits.
This crispy almond crusted chicken uses a splash of extra-virgin olive oil (eliminating the need for butter or peanut oil) and skips the white flour that is standard in most recipes. The end result is a gluten-free, nutty-tasting chicken that's awesome on its own or atop a bed of greens. Feel free to add your favorite veggies, squash, or grains to create a heartier meal.
- 3/4cup almond meal
- 1/4cup oat flour
- 1/4teaspoon paprika
- 1/2teaspoon onion powder
- 1/2teaspoon oregano
- 2teaspoons sea salt
- 1/2teaspoon garlic powder
- 2 eggs
- 4 boneless, skinless chicken breasts
- 2tablespoons extra virgin olive oil
- In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
- In a medium bowl, whisk the eggs and set aside.
- Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
- Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
- In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.