BAKED Almond Crusted Chicken Tenders | Vineet Bhatia Recipes
BAKED ALMOND AND COCONUT CRUSTED CHICKEN & MUSTARD DIP
Ingredients
Chicken
300g chicken breast, bone less and skinless, cut into 1.5cm thick strips (chicken thighs can be used too
1 egg
Salt
Cracked black pepper
In a bowl whisk the egg, salt, cracked black pepper with a tablespoon of water until smooth, add the chicken strips and mix them together.
Almond-coconut flour
150g almonds
20g dessicated coconut
½ tablespoon smoked paprika powder
1 teaspoon dried oregano
Salt
In a food processor add all the dry ingredients and blitz to form a semi fine powder resembling flour.
Transfer the flour to a flat tray.
Working with one piece of chicken at a time, drain out any access egg wash from the chicken and place in the almond flour. Coat the chicken with the almond flour completely.
Place the almond crusted chicken on a wire rack.
Put the wire rack on a baking tray and bake in a pre heated oven at 200C/390F for 15 minutes or until the chicken cooks and the outside turns golden yellow.
Serve with mustard dip.
Mustard dip
100g thick yogurt
3 tablespoon grainy mustard
Put the yogurt and mustard in a bowl and whisk until smooth, you don’t need seasoning as the mustard paste has a high salt content.
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Martha Stewart | Almond Crusted Chicken
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
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Ingredients:
3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil
Directions:
Step 1
Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
Step 2
Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
Almond Crusted Baked Chicken
Inspired by Whole30 cashew crusted chicken, this almond crusted baked chicken is full of amazing flavor. Naturally gluten-free, it's paleo, Whole30 and low carb. Use chicken breasts, tenders or cutlets, or even use thighs or pork chops! No sauce needed, this chicken is a favorite among the kids too!
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Gluten Free: Almond-Crusted Chicken Breast with Spinach - Eat Clean with Shira Bocar
Using almonds instead of breadcrumbs or flour for this crunchy and moist crust is a healthy and delicious way to eat clean, plus it's gluten free!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gluten Free: Almond-Crusted Chicken Breast with Spinach - Eat Clean with Shira Bocar
Almond-Crusted Baked Chicken Strips | A Sweet Pea Chef
Try a healthy spin on chicken strips with this almond-crusted baked chicken strips recipe using Blue Diamond Almonds and a clean honey mustard dipping sauce. OMG so good! So good and the perfect healthy appetizer or snack for the holidays! #ad
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A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 150k visitors each month, has had 4+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.
Lacey is trusted for making cooking easy and simple to understand and accomplish. She breaks down recipes and helps people see the basics.
OLD SCHOOL STUFFED ALMOND CRUSTED CHICKEN BREAST WITH SPINACH & CHEESE / LEMON BUTTER VLOGMAS DAY 21
OLD SCHOOL STUFFED ALMOND CRUSTED CHICKEN BREAST WITH BRIE AND SPINACH:
Another easy Christmas recipe that will definitively impress your family and friends
A nice crispy breaded chicken with a nice cheesy and flavorful center
RECIPE:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
8 oz brie cheese or mozzarella cheese slice in 2 inch slices
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
2 teaspoons salt and pepper
2 cup panko bread crumbs( for breading)
1 cup sliced almonds(for breading)
2 cup all purpose flour( for breading)
4 whole eggs beaten( for breading)
2 cup cooked seasoned spinach( chopped)
DIRECTIONS:
Preheat the oven to 375°F and have ready a sheet pan with a wire rack , preferably lined with aluminum foil.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
Add one slice of brie to bottom of chicken breast pocket
Add about 2-3 tablespoons of the filling to the pocket of each breast.on top of brie
Add another sliced brie to top of spinach
Season chicken with salt and pepper
Bread chicken with egg,flour and bread crumbs sliced almond mixture
Sear breaded chicken in vegetable oil until golden brown on brown sides
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
Slice chicken on bias and enjoy with rice and vegetable and lemon butter sauce
For Lemon Butter:( 8 oz cold butter,1/4 cup lemon juice ,1/4 cup heavy cream)
In skillet or small pot and add lemon juice and cream to low temperature and let reduce slightly
slowly add butter a few pieces at a time while whisking in slowly
add salt and pepper to taste and chopped parsley
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