My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, November 30, 2016

Almond & Cilantro Crusted Chicken


{ Prep Time: 15 mins / Cooking Time: 10 mins / Difficulty: Easy / Yields: 4 servings }

Ingredients:
1 1/2 cups almond meal (or 1 1/2 cups whole almonds)
2 tsp crushed red pepper flakes
1/2 cup fresh cilantro, chopped
1 Tbsp grated lemon rind
2 eggs
4 chicken breasts
1/3 cup gluten free flour
1 Tbsp olive oil

Directions:
1. Preheat oven to 400 degrees. You can purchase almond meal from the grocery store ~ it's typically found by the grits and pancake mixes. Otherwise, you can make your own very easily by placing 1 1/2 cups whole almonds in a food processor. Process until almonds are a fine powder.
2. In a shallow medium bowl, combine almond meal, crushed red pepper, cilantro and lemon rind. In another medium bowl, gently whisk the eggs. Coat chicken in flour mixture and shake off excess. Dip chicken in the egg, them coat in almond mixture. Repeat with remaining chicken breasts.
3. Heat oil in a large skillet on medium-high heat; brown all chicken breasts on both sides. Place chicken in a large oven-safe baking dish. Bake uncovered, about 10-20 mins (depending on the thickness of the chicken breasts) or until completely cooked through. Slice chicken into 1" slices and serve warm.

Recipe borrowed from Best Quick Fixes Cookbook

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