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
Calories: 456kcal
Ingredients
- 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
Instructions
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!
Nutrition
Serving: 14 ounce portion | Calories: 456kcal | Carbohydrates: 6g