I often wonder how the heck I managed without an iPhone. It wasn’t THAT long ago, but still my old flip phone seems a distant (and totally worthless) memory.
Almond meal wasn’t even on my radar three years ago. Now, I cannot imagine my pantry without it. I stay away from grain flour, so I rely heavily on almond meal. In addition to the grain free benefits, I like the texture and flavor that almond meal adds to baked goods. It’s nutty, of course, and kind of sweet. I love using almond meal in muffins, cookies, and many more healthy recipes. Sometimes, I even toss a bit into my Hello Day Cakes for added texture and weight.
After tasting a delicious “breaded” tilapia recipe from one of BFF’s kitchen, I decided to play around with “breaded” chicken using both almond meal. It is so simple and so delicious!
Almond Crusted Chicken
- 1.5 pounds of chicken breasts or tenders
- 1/4 cup of almond meal
- approx. 1 tablespoon of your favorite seasoning
- Preheat oven to 425 degrees.
- Mix of almond meal with your seasoning of choice. I used my favorite, Suzie Q Brand seasoning.
- Cover both sides of the chicken in the almond meal mixture.
- Lay the chicken on a baking sheet (coated with olive oil).
- Bake for approximately 20 minutes, or until chicken is cooked through.
The sky is the limit on this new recipe staple. I plan on trying different seasonings and flavors, and crusting anything that sounds remotely delicious. It worked great on eggplant!
Note: Almond meal is ground almonds (with the skin on), while almond flour is ground almonds (blanched, with the skin off). Almond flour is generally more fine. For more on almond flour, check out Danielle’s (at AgainstAllGrain.com) tips and recommendations here.