YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy this satisfying twist on a classic comfort meal where succulent chicken breasts are coated in a flavorful almond flour crust and paired with sweet potato waffles that are crisp on the outside and tender on the inside. Each bite offers a balance of crunch, savory chicken, and sweet, naturally caramelized waffle goodness.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 medium Sweet Potato
Olive Oil Spray
Salt and Pepper
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato a few times with a fork, then wrap it in foil. Bake for about 45 minutes or until tender, or use a waffle maker if available for a crispy exterior.
Slice the cooked sweet potato into thick rounds. Transfer the rounds to a preheated waffle maker and press until they form a waffle pattern. Alternatively, you can crisp them up in a non-stick pan with a light spray of olive oil.
Pound the chicken breast slightly for even cooking. Season all sides with salt and pepper.
In a shallow bowl, whisk together the egg. In another shallow dish, place the almond flour with a pinch of salt and pepper.
Dip each chicken piece first into the egg mixture, then coat evenly in the almond flour.
Heat a non-stick skillet over medium heat and lightly coat with olive oil spray. Add the chicken and cook for about 4-5 minutes per side, ensuring a crispy crust and fully cooked interior.
Plate the crispy almond-crusted chicken alongside the sweet potato waffles. Serve immediately while warm for the best flavor and texture.