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!