I really enjoy cooking and baking with nuts. Almonds, pistachios and cashews are my favourites! So when Nuts.com contacted me and asked me to write a recipe using almonds, I did not hesitate for a second! I have written this post following a request by Nuts.com but all opinions in this post are my own.
I thought about which recipe I would do for a little while actually. I use almonds a lot but usually in baking, so I thought this time I should try them in a savoury recipe. Then I happened to watch this scary Jamie Oliver video on how chicken nuggets are made in fast-food restaurants, and I also recently started following paleo blog, Paleo Virtus… and VOILA! That’s the inspiration for these extra-simple almond crusted chicken breasts, a healthier alternative to breaded chicken as it uses almond flour instead of bread crumbs, and is baked rather than fried.
Almonds are a source of vitamin E, copper, magnesium, and high quality protein. Almonds also contain high levels of healthy unsaturated fatty acids which can help prevent cardiovascular heart diseases. And they happen to be the least caloric of all nuts (170 kcal/30 g serving), so including them in our diets is always a bonus!
Ingredients (2): 2 chicken breasts – 100 g almond flour – 2 eggs – 1 tbsp cumin – black pepper to taste
1. Preheat your oven to 200 C. Beat the eggs. Mix together the almond flour, cumin and black pepper.
2. Coat your chicken breasts in the egg mix, then in the almond mix. Do you know my secret for perfectly breaded chicken? You need to repeat the process twice. That’s right, once you chicken breast is nicely coated in almond flour, dip it again in the egg mix and then in the flour again. It will be extra crunchy!
3. Bake for 20 to 25 minutes. Serve with a dipping sauce. I used a good quality store-bought tomato and mascarpone sauce and it was delicious!