This low carb recipe for almond coated chicken was so good, my kids all asked for seconds! The crunchy coating was something different, but still delicious.As you can see from the picture, we left our nuts a little on the coarse side. If you want a finer coating, just chop your nuts smaller.
4 chicken breasts ( approx 4oz each)
1 cup almonds
2/3 cup Parmesan Cheese
1/4 tsp pepper
3 tbsp flour
2 Eggs
Cut each chicken breast in half. Place the half a breast between 2 sheets of plastic wrap or zip lock bag, and hit with a heavy rolling pin until breast is about 1/2 inch thick.
Place almonds in a blender, and chop until nuts are coarsely ground. Mix with Parmesan cheese, and pepper. Place in a shallow plate.
In another shallow plate place flour.
In a third shallow dish, mix the eggs.
Take each chicken breast, and dip into flour, eggs, and then the nut mixture. Place nut coated chicken onto a baking sheet. Cook in oven at 350F for 45 minutes.
Serve.
Per Serving (makes 4) 390 calories, 8 g carbs, trace fiber, 46 g protein
