Almond Crusted Chicken Recipe
A lighter, crispy baked chicken entree, perfect for a weeknight dinner, featuring a simple almond meal crust.
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Instructions
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Preheat the oven to 450 F and line a rimmed baking sheet with parchment paper, then lightly spray.
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Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
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Process almonds in a food processor or blender until a medium to fine meal forms.
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In one shallow bowl, combine the almond meal, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, dried parsley, and dried oregano.
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In a second shallow bowl, whisk the egg with water.
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Dip each chicken cutlet first in the egg mixture, then in the almond mixture, pressing firmly to coat.
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Place the coated chicken on the prepared baking sheet.
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Bake for 15 to 18 minutes, or until the chicken reaches 165 F internally.
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Broil on high for 1 to 3 minutes until the crust slightly browns. Serve immediately.