Beach Body Recipe: Almond-Crusted Chicken
Almond-Crusted Chicken (makes 4 servings)
6 ounces slivered almonds
.5 cup grated Parmesan cheese
1 tsp. dried rosemary
1 tsp. dried basil
Salt and pepper to taste
2 eggs
1.5 pounds boneless chickens breasts (3 or 4 breasts)
2 tsp. olive oil
1. Preheat oven to 385 F. Line a baking sheet with foil.
2. In a food processor, grind the almonds to the consistency of bread crumbs. In a shallow bowl, combine the almonds, cheese, rosemary, basil, salt and pepper. In another shallow bowl, gently whisk the eggs until combined. In an assembly line, dip each chicken breast in the egg, then coat with the nut mixture.
3. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken and cook each side for 4 to 5 minutes, or until the almond coating starts to brown. Add more oil if the pan begins to appear dry.
4. Place the chicken on the prepared baking sheet and bake for 20 or 30 minutes, until golden brown and cooked through.
Variation: Substitute almonds for 100% whole wheat flour for breaded chicken.
Total calories: 2669; Protein: 279 g; Carbs: 38 g; Fat: 158 g; Saturated fat: 29 g
Thanks to Men’sHealth.com!
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