Almond Chicken Recipe
Ingredients:
4 chicken breast halves, skinned, boned
1 large egg
1/2 tsp dried tarragon, crumbled
3/4 cup sliced almonds, finely minced
1/4 cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp unsalted butter
Salt, to taste
Freshly-ground white pepper, to taste
Blanched almond flour, for dredging
Lemon wedges, for serving
Instructions:
Place chicken breast halves between two sheets of plastic wrap and lightly
pound to an even 1/2-inch thickness. In a shallow bowl, beat the egg and
add the tarragon; season with salt and pepper. On a plate, combine the
minced almonds and Parmesan cheese.
Heat oil and butter in a skillet large enough to hold chicken pieces
without them touching each other. Dust the chicken breasts with almond
flour and dip in egg and then in almond/cheese mixture to coat completely.
Immediately transfer them to the skillet and sauté until golden brown,
about 1 1/2 minutes per side. (To make sure that the chicken is cooked
right through, cut into a piece. It should be pearly white, not pink in
the middle.) Transfer to heated plates, season lightly with salt and
pepper, garnish with lemon wedges.
This recipe yields 4 servings; 2.5 carb grams per serving.
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 559 Calories; 43g Fat (68.3%
calories from fat); 39g Protein; 5g Carbohydrate; 2g Dietary Fiber; 159mg
Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat;
5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
