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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Almond Chicken
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Ingredients:
- 4 chicken breast halves, skinned and boned
- 1 large egg
- 1/2 teaspoon dried tarragon, crumbled
- 3/4 cup sliced almonds, finely, minced
- 1/4 cup grated Parmesan cheese
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- Salt and freshly ground white pepper
- Blanched almond flour for dredging
- Lemon wedges
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
sauté 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.
Serves 4. 2.5 net grams of carbohydrate per serving.
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