The best chicken recipe ever! Almond crusted chicken that’s crunchy on the outside and moist on the inside and it’s gluten free.

INGREDIENTS

• 3/4-1 cup almond – depending on the size of the chicken
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1 egg – slightly beaten
• 4 chicken breast halves 4 small or 2 large

INSTRUCTIONS

Preheat oven to 375º

1. Combine the first six ingredients (through the salt) in a food processor. Pulse until the almonds are chopped fairly small.
2. Pour the almond mixture in a shallow bowl.
3. Pour the beaten egg in a shallow bowl.
4. Salt the front and back of each piece of chicken.
5. Working with one piece at a time, dip the chicken in the egg and then coat with the       almond mixture making sure to pat the mixture into the chicken.
6. Place the chicken on a non-stick baking sheet or one lined with parchment paper.
7. Drizzle olive oil over top of chicken to help make crispy.
8. Bake for 22-25 minutes and remove from oven.
9. Let rest for 3 minutes to let juices redistribute
10. Serve hot.

Note: this is the gluten-free version. If you would like to make this a breaded almond chicken, you can substitute 1/4 cup of the almonds with breadcrumbs to add a little extra breading to the chicken.

BUON MANGIATA!