Let’s face it, chicken breasts can be one of the most boring foods of all time. They’re bland, many times dry and just plain unimpressive. On the other hand, they’re lean, full of protein, low in fat and are darn versatile. That being said, chicken is definitely a staple in our house, but to avoid a weekly yawn fest, I’m always looking for ways to switch it up to keep our chicken interesting and appetizing. I absolutely love using almond meal instead of breadcrumbs. It makes the chicken crispy and gives it a wonderful nutty flavor. My Almond Crusted Chicken Fingers are one of my favorites and I’ve been playing with some new combinations.
The key to making good chicken breasts is to keep them thin. I butterfly and pound them out. This makes the meat much more tender, and then you can dress it anyway you want. I adore Parmesan chicken and thought, why not combine the Parmesan and almond meal together to create a delicious crust. Guess what, this Almond Parmesan Crusted Chicken worked out beautifully! Winner Winner Chicken Dinner…literally! The chicken was moist, tender and full of flavor. It’s perfect for a weeknight meal. You can make it in no time at all and your family will love the fresh new twist on the basic weeknight chicken.
Start off by mixing almond meal, Parmesan, paprika, oregano, garlic powder, salt and pepper in a shallow dish.
Next, whisk together 2 eggs in a separate dish.
Dip the chicken breasts into the eggs and then the almond meal mixture. Place on a sheet pan lined with a non-stick mat. Bake for 20-25 minutes until chicken is golden brown and cooked all the way through.
Enjoy alongside of any veggie or starch for the perfect quick dinner.
- 1 pound Boneless Skinless Chicken Breasts
- ¼ Cup Parmesan Cheese, grated
- ¼ Cup Almond Meal
- ½ Teaspoon Paprika
- ½ Teaspoon Oregano
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- 2 Eggs
- Preheat oven to 400 degrees.
- Starting on the thick side of the chicken breast, make a lengthwise horizontal cut into the breast, stopping before cutting all the way through. Fold it open. Place the butterflied chicken breasts in a zip top bag or between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizing mallet until it's about ¼ inch thick. Repeat with the remaining chicken breasts.
- Combine almond meal, Parmesan, paprika, oregano, garlic powder, salt and pepper in a shallow dish. Stir all the ingredients together.
- Whisk together 2 eggs in a separate dish.
- Dip the chicken breasts into the egg, then almond meal mixture. Place on a sheet pan lined with a non-stick mat.
- Bake for 20-25 minutes until chicken is golden brown and cooked all the way through.