Almond Chicken

Recipe Ingredients

4		Chicken breast halves - skinned, boned
1		Egg (large)
1/2 teaspoon	2.5ml	Dried tarragon - crumbled
3/4 cup	69g / 2.4oz	Sliced almonds - finely minced
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
		Salt - to taste
		Freshly-ground white pepper - to taste
		Blanched almond flour - for dredging
		Lemon wedges - for serving

Recipe Instructions

Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2-inch thickness.  In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper.  On a plate, combine the minced almonds and Parmesan cheese.

Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other.  Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely.  Immediately transfer them to the skillet and saute until golden brown, about 1 1/2 minutes per side. (To make sure that the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.

Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.