Smoky Almond Crusted Chicken

Smoky Almond Crusted Chicken, serves 2-4, (2 WW SP per piece of chicken)

  • 2-4 boneless, skinless chicken breasts
  • 1 egg, beaten
  • 1/4 cup almond meal
  • 1/4 cup ground flax meal
  • garlic powder, to taste
  • 1 tsp smoked Spanish paprika, or to taste
  • salt and pepper to season chicken breasts
  • olive oil cooking spray

Preheat oven to 400 degrees and warm a pan that can go from stovetop to oven on medium heat. Pat the chicken breasts dry and season with salt and pepper. Beat the egg in a bowl large enough for dipping the chicken. Mix the almond meal, flax meal, garlic and paprika and spread onto a plate or pan for coating the chicken. Dip each piece of chicken in the egg, into the coating mixture, and into the heated pan that has been coated with a few sprays of the olive oil cooking spray. Cook chicken on each side for 5 minutes and then move the pan to the oven for 10-15 minutes, depending on the thickness of the chicken. If your pan cannot be put in the oven, move the chicken to a baking pan lined with foil or parchment paper before putting in the oven.

 

 

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