Almond Crusted Chicken
Here is a child friendly way to "bread" meats without bread crumbs! The combination of ground almonds and ground flaxseeds provides a fine breading texture that sticks well to the meat. The same mixture can be used to bread pork chops, fish, or a rack of lamb. For variety, add herbs and spices, such as thyme or rosemary to your breading.
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- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove finely minced garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 cup ground almonds or almond meal
- 1/2 cup ground flaxseeds
- 4 chicken pieces (my kids and I prefer the thighs and drumsticks with the skin on but you can also use chicken breasts)
- Preheat the oven to 400˚F.
- In a shallow bowl, combine the oil, mustard, garlic, salt, and pepper. On a plate, combine the almonds and flaxseeds. Dip the chicken in the mustard mixture, spreading with a spatula to coat evenly. Dip into the nut mixture, pressing lightly to coat on both sides. Place the chicken on the baking sheet. Bake for 20 minutes, or until crunchy, brown and delicious. If the breading appears dry, brush with olive oil or the juices from the chicken. A thermometer inserted in the thickest portion will register 165˚F and the juices will run clear. If you are using chicken breast, be careful not to overcook or it will become dry.
- I make a big batch of this so I have leftovers for lunch the next day. I do not measure precisely and it always turns out great. If I have time I will marinate the chicken pieces in a plastic bag with the olive oil, garlic, some fresh squeezed lemon juice and some chopped herbs (if I have them on hand) for a few hours or overnight before coating it with mustard and dipping it into the ground almonds and flax seeds.
Michele Gelman Wellness https://www.michelegelmanwellness.com/