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Almond Crusted Chicken Breasts
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A crunchy, savory dinner recipe.
  • CourseMain Dish
  • CuisineBulk recipe
  • 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
  1. Preheat your oven to 425°F and spray or coat a baking sheet with oil.
  2. In a small bowl, beat the egg.
  3. Add the flour to a medium bowl and set aside.
  4. In a skillet heat the butter over medium-low heat. Add the minced garlic, salt, black pepper, paprika, cumin, and mix well.
  5. Add in the almonds and brown for several minutes.
  6. Remove from heat and allow to cool.
  7. Dip each chicken piece into the flour bowl, ensuring a full coat.
  8. Then dip each tender directly into the egg bowl, wipe off any excess egg, and then dip directly into the toasted almond breading bowl.
  9. Place each chicken piece on the baking sheet and cook for 15 minutes or until cooked through.
Recipe Notes

Adapted from

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