Almond Crusted Baked Chicken

Originally from: https://thewholecook.com/almond-crusted-ranch-chicken/

INGREDIENTS 

CHICKEN

3 chicken breasts, around 1.5 to 1.75 lbs of chicken

2 tbsp olive oil, extra virgin

EGG WASH

2 eggs

BREADING

1 1/4 cups almond flour, finely ground, Bob’s Red Mill

1 1/2 tbsp dried parsley

1 1/2 tbsp dried dill weed

1 tbsp onion powder

1 tbsp garlic powder

1 tsp salt

1 tsp pepper

INSTRUCTIONS

• Preheat oven to 450 degrees.
• Slice your chicken breasts horizontally to create 6 chicken cutlets.
• Add your almond flour, parsley, dill, onion powder, garlic powder, salt, and pepper to a shallow dish. Stir to combine.
• Crack your eggs into a separate bowl. Whisk until well combined.
• Dredge each cutlet in the egg mixture and let the excess drip off (that’s important). Then dredge each cutlet in the breading mixture. 
• Grease your baking sheet with olive oil or another cooking fat of choice. Place each breaded cutlet on the greased baking sheet. Bake for 13 minutes. Flip each cutlet. Bake for an additional 12 minutes. Remove from oven and serve!

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