Almond Crusted Chicken

I've been wanting to try this recipe for a few weeks now, but kept forgetting to buy almond flour.  Well I finally made it and it was delicious!! My whole family enjoyed this!  

It was kind of fun to make, too.  First off, I never knew that some frying pans could be put in the oven!  I had to read the directions over again to make sure I read it right.  Tip:  Don't accidentally pick up the pan with your bare hand once it's on top of the stove.  Oops!! 

Second, I got to pound the chicken. I didn't have a mallet so I used a rolling pin. Great stress reliever!  

Good meal!  Enjoy!

Almond Crusted Chicken

(from the Master's Hammer & Chisel Nutrition Guide)

Ingredients:

• 6 (4-oz) raw chicken breasts, boneless, skinless
• 1/2 cup almond flour
• 2 cloves garlic, finely chopped
• 1 1/2 tsp. finely grated lemon peel (lemon zest)
• 1/4 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 large egg, lightly beaten
• 1/4 cup water
• 1 Tbsp. olive oil
• 3 tsp. olive oil
• 6 cups mixed vegetables

Directions:

1. Preheat oven to 425 degrees.
2. Place a chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with the remaining chicken.
3. Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer until 1/4 inch thick (or about twice the original size). Set aside.
4. Combine almound flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
5. Combine egg and water in a shallow dish; whisk to blend.
6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.
7. Heat oil in a large ovenproof skillet over medium-high heat.
8. Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
9. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer instered into the thickest pat of each breast reads 165 degrees Fahrenheit.
10. While chicken is baking, heat olive oil in medium skillet over medium heat.
11. Add vegetables, cook stirring frequently for 2 to 3 minutes or until tender-crisp.
12. Serve chicken with vegetables.  (I served with mixed veggies and sweet potato fries.)

Container Equivalents: 1 green, 1 red, 1/2 orange, 1 tsp