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.