YOUR SOLIN GENERATED RECIPE
Oven-Baked Crispy Almond-Crusted Chicken
Enjoy a crunchy twist on a classic with this oven-baked chicken, featuring a delicate almond crust seasoned with aromatic spices. The tender chicken breast is enveloped in a light, protein-packed almond coating for a satisfying bite that's both nutritious and delicious.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Almond Flour
1 large Egg
1/4 teaspoon Garlic Powder
1/4 teaspoon Paprika
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and, if desired, lightly pound it to an even thickness for more uniform cooking.
In a shallow bowl, whisk the egg until smooth.
In a separate bowl, combine the almond flour, garlic powder, paprika, salt, and black pepper.
Dip the chicken breast first in the egg, ensuring it is fully coated, then dredge in the almond flour mixture, pressing it onto the surface to form a crisp crust.
Place the coated chicken onto the prepared baking sheet. For an extra crisp finish, lightly spray the top with olive oil spray.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the almond crust is golden brown and crispy.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.