Almond Crusted Chicken Breast
Low Carb, healthy, crunchy, and easy. This juicy, almond crusted chicken is a delicious dinner option for when you want a breaded dish without the carbs!
Servings: 4 People
- 2 whole chicken breasts (Butterfly, then halve) Boneless, Skinless
- 5 oz Almonds
- 1 tbsp Tony Chachere's
- 1 tsp Course ground black pepper
- ¼ tsp ground thyme
- 2 eggs
- 2 tsp olive oil
Prepping the ingredients
Butterfly, then halve the two chicken breasts, creating four pieces. Place each piece in between two pieces of plastic wrap and flatten with a meat tenderizer until the chicken is one consistent thickness. Sprinkle each side with a little Tony Chachere's, set aside.
Pulse almonds in a food processor until they reach a very small, even crumb.
Mix almonds, Tony's, ground thyme, and pepper in a large bowl.
Beat two eggs in a medium bowl
Breading the Chicken
Put eggs into a medium bowl and whisk until smooth.
Take one piece of chicken and dip into the egg, thoroughly coating the entire chicken.
Drip off excess, then dip chicken in almond mixture, flipping and coating the entire piece completely. Set aside. Repeat with the other three pieces.
Cooking the Chicken
Heat olive oil in a large, non-stick saute pan over medium/high heat.
When the oil reaches 350°F, add chicken to pan.
Cook for 5 minutes on each side, or until the inside is no longer pink.
Remove from pan. Enjoy!
Serving: 14 ounce portion | Calories: 456kcal | Carbohydrates: 6g