Description
Tender chicken breast coated in a crisp Italian-seasoned almond breading
Ingredients
- 3–4 chicken breasts
- 1 c Almond flour
- ½ t salt
- 1 t Italian seasoning
- 2 eggs
- salt and pepper
- butter/ghee for sauté
Instructions
- Place chicken breasts on a plate, season with salt and pepper as desired, allow to come to room temperature (~1hr)
- Mix almond flour, salt and Italian seasoning
- Set up 3 containers for breading: first with flour, next with egg, last with almond breading
- Pat breasts dry with a paper towel (the salt will pull out some moisture and breading will not stick to moist chicken)
- Using a fork (so you don’t bread your fingers), spear a chicken breast, coat both sides with egg, then with breading. Make sure the breading is packed down tight. Place on new plate.
- Preheat oven to 350
- Heat a sauté pan over medium heat, add butter/ghee. Sear breaded chicken in the butter/ghee on both sides. When desired browning is achieved, transfer seared chicken breast to rimmed baking sheet
- When all chicken is seared, bake at 350 until internal temperature is 165 (cooking time really depends on thickness of breasts). Remove from oven, let rest 3-5 minutes (
Notes
If chicken breasts are thin, you may be able to cook them fully on the stove, check internal temperature when desired browning is achieved
Fully baked chicken: You can skip the pan-seared part and bake them in the oven. When mixing the breading, add 1 T melted butter/ghee, mix thoroughly. Bread the chicken breasts as above. Once breaded, place on baking sheet and bake at 350 until internal temperature is 165 (cooking time will depend on thickness of breasts ~20 for thin to 45 for thick). Breaded chicken will not be as golden as they would if seared, but will still taste wonderful!
I usually make a double batch and put some in the freezer! To reheat, take from freezer and place in oven at 325 until heated through ~20 minutes depending on thickness of chicken
Whole 30: use ghee
Dairy free: use your favorite butter substitute or ghee
Nut allergy: use oat flour instead of almond, can add 2 T whole oats if desired
Egg allergy: Dip chicken in butter and then breading then fully bake rather than sear (the breading will not stick as well in sauté pan)
- Prep Time: :20
- Cook Time: :45
- Category: Savory
- Method: Baking
- Cuisine: Italian
Keywords: healthy breaded chicken, Italian crusted chicken
4 Comments
Very tasty. Breading was very crisp. Some of it fell off the chicken but it was easy to retrieve and eat with the chicken.
★★★★★
Fantastic chicken recipe. The light tasty breading on a moist chicken breast complimented with alfredo sauce zucchini spirals.
★★★★★
Great flavor! The herb mix is very tasty and this compliments the zucchini noodles perfectly. Definitely recommend.
★★★★★
I love this recipe, doing it 3 days in a row now 🙂
★★★★★