Almond and Garlic Crusted Chicken Breasts
Instructions:
- 1/2 cup sliced almonds
- 1/2 cup almond meal
- 4 cloves garlic, chopped
- 2 tablespoons chopped fl at-leaf parsley
- 1 wh ole egg
- 4 (6-ounce) boneless, skinless, organic free-range chicken breasts
- Salt
- Pepper
- 2 teaspoons coconut oil
- Combine almonds, almond meal, garlic, and parsley in the work bowl of a food processor and pulse 3 or 4 times to combine.
- Place egg in a large shallow bowl or pie plate and beat briefly with a fork.
- Place almond mixture in a separate shallow bowl.
- Pat chicken dry and season both sides with salt and pepper.
- Dip chicken into egg, and then press into nut mixture to coat on all sides.
- Place chicken on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust
- Preheat oven to 350 F.
- Heat oil in a large skillet over medium heat. Add chicken and cook until the crust turns golden brown, 3 to 4 minutes per side.
- Place chicken in a baking dish and cook until an instant-read thermometer registers an internal temperature of 160 F, about 15 minutes.