Thursday, August 9, 2012

Almond Parmesan Crusted Chicken

Tonight I cooked again after finishing up all the leftovers.  I had enough Pesto Roasted Salmon leftover from a few nights ago to eat until tonight.  I really enjoyed eating the leftover salmon cold on a large bed of romaine and tomatoes.  This has been a very long, difficult and sad week as I lost someone that was very dear to me.  I hope that wherever she is tonight, her soul has finally found peace.

This evening I made Almond Parmesan Crusted Chicken, mashed cauliflower (commonly known as "faux potatoes") with green beans and almonds.  I really don't like the word "faux"...because it means fake....and there is nothing fake about mashed cauliflower mixed with a little cream cheese, butter, sour cream, parmesan and is good.  I snapped a couple pics of my meal below as well as the simple breading recipe I used for the chicken.  Enjoy!

Almond Parmesan Crusted Chicken


1 package of 3 boneless chicken breasts (I used Perdue)
2 tablespoons oil (for cooking)

Almond Parmesan Coating
3/4 cup almond flour
1/4 cup finely grated Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 - 1/2 teaspoon cayenne powder
Salt and pepper, to taste

1 egg, beaten
2 tablespoons milk or half-n-half
Dash of cayenne
Salt and pepper to taste


Please chicken breasts between plastic wrap or in a Ziploc bag and beat with a meat mallet until flattened and uniform in thickness (about 1/4" to 1/2" thick).  In a shallow bowl or dish, combine all the Almond Parmesan Coating ingredients.  In a separate bowl, combine all eggwash ingredients and beat well together.  Dip flattened chicken breasts in eggwash and then roll in coating mixture, coating all sides well.  In a large non-stick skillet, add a couple tablespoons of olive oil or extra virgin coconut oil and heat until hot.  Add coated chicken to the hot pan and cook until golden brown and cooked through on both sides.  Place cooked chicken on a paper towel covered platter for a few minutes to absorb any excess oil. 

No comments: