Our three year old is obsessed with this almond-crusted chicken. It’s on a heavy rotation at our home because it’s healthy, delicious and, bonus, #whole30 approved.
1 Cup Almond Flour
¼ Cup Milk
2 Tbl Slavo Salt All Purpose Seasoning
2 Tbl Grapeseed Oil or Olive Oil
1.Preheat oven to 400 degrees
2.Take two boneless, skinless chicken breasts and lay breasts between two sheets of plastic wrap.
3.Using a rolling pin, wooden spoon or mallet and pound breasts until expanded by one-half in size.
4.Mix eggs and milk in bowl.
5.Place pounded chicken breasts into egg wash (egg and milk mixture).
6.Mix almond flour and Slavo Salt in bowl.
7.Dredge chicken breasts in almond flour, Slavo Salt mixture.
8.In hot sauté pan add oil and dredged chicken breasts.
9.Cook for 1 ½ minutes and carefully flip as to not knock off the crust.
10.Cook for another 1 minute and then place pan with chicken breasts into preheated oven.
11.Cook breasts until 165 degrees internally (around 30 mintues) 6:06
12.Remove from oven and allow to rest for 10 minutes