I have a great recipe for you to make sometime this week. It’s super simple, incredibly satisfying and oh-so delicious.
Almond crusted chicken with a side of kale chips. Doesn’t that sound fancy? Well, I promise it’ll be done in only 30 minutes (including prep!)
Follow the famous Kath’s recipe for Kale Chips.
Start with some kale, broken into bite-sIze pieces. Spread out on a cookie sheet lined with non-stick foil. Drizzle with olive oil, salt and Parmesan cheese.
Bake about 10-15 minutes, until browned.
I’m not even going to TRY and explain these. Just make them — now. They are better than potato chips (gasp!) and you will be so surprised with how CRISPY they get!
While your chips are cooking, chop 1/3 cup of almonds. Mix with 1/8 teaspoon of garlic seasoning, 2 tablespoons of Parmesan and a dash of salt and pepper. Set aside.
Next, pound 1 or 2 chicken breasts until they are at desired thickness (should be no thicker than 1/4 inch).
Dip chicken into egg substitute and then press into almond mixture. Cover both sides of the breast.
Heat a fry-pan on medium heat. Cook the chicken until it’s thoroughly cooked through, about 4-5 minutes on each side.
This is really comfort food at its finest — except instead of lots of grease and fat, you have an incredibly nutritious, healthy meal. The almond coating almost tastes sinful! The almonds brown, creating a tasty crunch — like fried chicken! The chicken stays tender and moist, serving as a perfect compliment to the nutty, full-flavored crunch. SCRUM! ENJOY!
What do you use to create a healthy, crunchy coating on your chicken?