YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Savor a delightful twist on crispy and comforting with tender chicken breast encrusted in a light almond flour coating paired with golden, slightly sweet potato waffles. This dish offers a playful balance of textures with a hint of nutty crunch against a backdrop of soft, flavorful waffles, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
2 large Egg Whites
1/2 medium Sweet Potato
1 tsp Olive Oil
Seasonings (Salt & Pepper)
PREPARATION
Preheat a non-stick skillet over medium heat and a waffle maker according to manufacturer’s instructions.
In a small bowl, combine almond flour with a pinch of salt and pepper. In another bowl, lightly beat the egg whites.
Pat the chicken breast dry, then dip it into the egg whites and coat thoroughly with the almond flour mixture.
Drizzle olive oil into the heated skillet. Sear the coated chicken breast on both sides until golden and crispy, cooking about 4-5 minutes per side or until fully cooked inside.
Meanwhile, peel and dice the sweet potato. Steam or microwave until tender, then mash in a bowl. Mix in any remaining egg whites from the bowl for binding, and season lightly with salt and pepper.
Spread the sweet potato mixture evenly into the preheated waffle maker and cook until the waffles are crisp on the outside and soft inside, approximately 4-5 minutes.
Plate a generous portion of the sweet potato waffles and top with the crispy almond-crusted chicken. Serve immediately and enjoy the contrasting textures and flavors.