YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor the delightful contrast of a crispy almond-crusted chicken paired with tender sweet potato waffles. The nutty crunch of almond flour coating the chicken, baked to perfection, complements the naturally sweet and savory waffle made from fresh sweet potato. A harmonious blend of textures and flavors awaits you in this balanced, satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
2 medium Eggs
1 medium Sweet Potato
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 400°F. Prepare a baking sheet lined with parchment paper for the chicken.
Season the chicken breast lightly with salt and pepper. In a shallow bowl, add the almond flour mixed with a pinch of salt and pepper.
In a separate bowl, beat 1 of the 2 eggs. Dip the chicken breast first in the beaten egg, then coat it evenly with the almond flour mixture.
Place the coated chicken on the prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and the crust is golden and crispy.
While the chicken is baking, peel and grate the sweet potato to create a waffle batter. In a bowl, combine the grated sweet potato with the remaining beaten egg, a pinch of salt, and pepper. Mix until the batter is well combined.
Preheat your waffle iron according to the manufacturer's instructions. Spoon the sweet potato mixture onto the waffle iron and cook for about 5 minutes or until the waffles are tender with a slight crisp on the outside.
Once both components are cooked, serve the crispy almond-crusted chicken alongside a freshly made sweet potato waffle. Enjoy this balanced and flavorful meal!