In the Kitchen Recipes

Almond Crusted Chicken

December 19, 2015

This recipe was on my list of meals for this week and I had moved the chicken from freezer to fridge to have it defrosted for midweek. Worked out great that my son had his drum lesson at the house this week and I was able to eavesdrop and enjoy his playing while working in the kitchen.

You could purchase chicken cutlets and avoid the pounding step, but I had this chicken on hand so I broke out the flattener. I let my son do some of the initial presses and he seemed to love that!

You need a couple of bowls for the dredging mixes. I keep my chicken on a paper plate for one less chance for contamination.

Something I added to my Christmas list – a Zester!


Heat oven to 425°F

  • 6 (4 oz) chicken breasts
  • 1/2 cup almond flour
  • 2 cloves finely chopped garlic
  • 1 1/2 tsp lemon zest
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lg egg, lightly beaten
  • 1/4 cup water
  • 3 tsp olive oil

Place chicken in a ziploc or between waxed paper and pound down to 1/4 inch thickness or so.

Mix almond flour, garlic, lemon zest, salt and pepper in a bowl. 

Whisk 1 egg and 1/4 water in a separate bowl.

Heat 3tsp olive oil in an oven safe sauté pan.

Dredge chicken pieces in egg/water mixture and then in flour mixture. 

Once oil is heated, place dredged chicken pieces in pan and cook for 3-4 minutes per side.  


Then place the pan into the oven for 11-13 minutes. 

I served the chicken with a side of vegetables, flavored with Aminos. 

There were 2 pieces left over which will make a perfect lunch portion. Maybe on a salad! Or you can freeze to keep for longer than 3-4 days.

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