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Thursday, December 10, 2015

Almond Crusted Chicken

One of my favorite things about getting a new fitness program are the new recipes that come in the nutrition guide. The Master's Hammer and Chisel did not disappoint!  I knew as soon as I saw this recipe I wanted it to be the first one to try.  Yes, it's chicken...again, but it was SO good!  I DEFINITELY plan to make this a part of the dinner rotation.  It's a great alternative to just using bread crumbs.  Give it a try and let me know what you think! 
**This recipe is from the Hammer and Chisel nutrition guide; however, I did take some different steps in cooking it.**



Almond Crusted Chicken, The Masters Hammer and Chisel, Hammer and Chisel, Hammer and Chisel Nutrition Guide, 21 day fix recipes, clean eating, meal planning, Successfully Fit, Lisa Decker
Almond Crusted Chicken

Ingredients: (Makes 6 servings)

  • 6 (4oz) raw chicken breats, boneless, skinless
  • 1/2 cup almond flour
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp finely grated lemon peek (zest)
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 large egg, lightly beaten
  • 1/4 cup water
  • 1 Tbsp extra virgin olive oil (or extra virgin coconut oil)
  • 3 tsp olive oil

Directions:
  1. Preheat over to 425 degrees F.
  2. Place each chicken breast on a cutting board, hold it flat, and carefully slice it in half horizontally.  (I personally just bought a package of thinly sliced chicken breasts)
  3. Place each chicken breast half between 2 pieces of plastic wrap and pound with a mallet (tenderize) until it is about twice the original size.  Set aside.
  4. Combine almond flour, garlic, lemon peel, salt, and pepper in a shallow dish. Mix well and set aside. 
  5. Whisk together the egg and water in a shallow dish and set aside. 
  6. Dip each chicken breat into the egg mixture, followed by the almond flour mixture, until evenly coated. 
  7. Heat oil in skillet over medium heat and add chicken breasts.  Cook for about 3-4 minutes. 
  8. Turn chicken and cook for about 2 minutes before transferring chicken on to a baking pan.
  9. Place chicken in the over for about 10-12 minutes or until chicken is cooked through (thickest part of the chicken should reach a temp of 165 degrees F on a thermometer). 

I served mine with some mixed veggies and a sweet potato. 

If you follow the color coded portion control containers, then this would be 1 green, 1 red, 1/2 orange, and 1 tsp. 

Enjoy! 
 
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