Almond Crusted Chicken Recipe | Nutritional Therapy for IBD

Ingredients

3/4 cup dry bread crumbs made from almond flour or ground almonds

Coarse salt and freshly ground pepper

2 large eggs

2 tsp water

2 whole boneless skinless chicken breasts (1½-2 pounds)

1½ cups sliced almonds, broken into pieces

2 TBSP unsalted butter

2 TBSP olive oil

75 grams dry bread crumbs made from almond flour or ground almonds

Coarse salt and freshly ground pepper

2 large eggs

2 tsp (10 ml) water

2 whole boneless skinless chicken breasts

129 grams sliced almonds, broken into pieces

28 grams unsalted butter

2 TBSP (30 ml) olive oil

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

Preheat oven to 400°F (204°C).
In a medium bowl, season almond flour or ground almonds with salt and pepper.
Place eggs in a small bowl with 2 teaspoons water, and beat lightly.
Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture.
Dredge until lightly coated.
Dip in egg again, and coat thoroughly with almonds.
Heat butter and oil in a 12-inch ovenproof skillet (I used a cast iron skillet) over medium heat.
Sauté chicken until nicely browned, about 3 minutes, and turn over.
Cook 1 minute more.
Transfer pan to oven, and bake until chicken is cooked through, about 10 minutes. Enjoy!