Sunday, June 23, 2013

Almond Crusted Chicken (Free of Gluten, Milk, Eggs, Peanuts, Soy)

I was inspired by Making it Milk-Free's recipe for Almond Crusted Chicken, but I had to modify the recipe to meet our needs. 

Thawed chicken breasts
Onion Powder
Oil spray (I used canola oil in my kitchen spritzer)
(You can really add any seasonings you want.  These just meet our needs)

I ground up some almonds in my food processor to make a powder.  I mixed in some basil, oregano, and onion powder.  I'm not sure about measurements.  I just sprinkled some in. If I had to guess, I probably say I had about 1 cup of almonds and 1-2 tsp of each seasoning.  Just season to your liking.  It was enough to coat 5 chicken breasts.  The almonds I had were salted, and I thought it would make the chicken really salty, but there wasn't a salty taste once it was cooked. 

Dip each chicken breast in water, then coat with the almond mixture.  Place on a foil-lined baking sheet and spray lightly with oil.  Bake at 350º for 20-25 minutes.

We served it on quinoa and with sides of fruit and veggies.  This is a protein-packed meal!  Chicken, quinoa, and almonds are all high-protein foods alone.  Add them together and you have a super-meal!

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