Ingredients
- 1 lb boneless skinless chicken breasts, sliced in half
- 1 cup almonds finely ground
- 1 large egg, beaten
- 4 Tbsp butter
- 1/4 cup flour
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/4 tsp ground cumin
Servings:
Units:
Instructions
- Preheat your oven to 425°F and spray or coat a baking sheet with oil.
- In a small bowl, beat the egg.
- Add the flour to a medium bowl and set aside.
- In a skillet heat the butter over medium-low heat. Add the minced garlic, salt, black pepper, paprika, cumin, and mix well.
- Add in the almonds and brown for several minutes.
- Remove from heat and allow to cool.
- Dip each chicken piece into the flour bowl, ensuring a full coat.
- Then dip each tender directly into the egg bowl, wipe off any excess egg, and then dip directly into the toasted almond breading bowl.
- Place each chicken piece on the baking sheet and cook for 15 minutes or until cooked through.
Recipe Notes
Adapted from blessherheartyall.com
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