Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 1 & 1/2 lbs or 3 very large chicken breasts, boneless & skinless
- 1 and 3/4 cup almonds, finely chopped (almond meal works too)
- 1 tsp garlic or onion powder
- 1tsp oregano or basil, dried
- 3/4 tsp salt
- Pinch of ground black pepper
- 2 eggs, large
- Cooking spray
Instructions
- Preheat oven to 450 F degrees. Line large baking sheet with parchment paper, spray well with cooking spray and set aside.
- In one small bowl, mix ground almonds (or almond meal), garlic (or onion) powder, oregano (or basil), salt and pepper. In another small bowl, whisk the eggs.
- Rinse chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with a meat tenderizer a few times. Repeat with remaining pieces.
- Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Try to hold meat by the ends to prevent almonds sticking to your fingers, or rinse your fingers after each piece in a bowl with cold water.
- Bake for 15 minutes on one side, flip and bake for another 12-15 minutes or until golden brown. Please note, when flipping the bottom might look under baked and soggy but it will get browned and crispy.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 109g
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 1g, 5%
- Trans Fat: 0g
- Cholesterol: 60mg, 21%
- Sodium: 270mg, 12%
- Total Carbohydrate: 4g, 0%
- Dietary Fiber: 2g, 7%
- Total Sugars: less than 1g
- Added Sugars: 0g, 0%
- Protein: 23g, 46%
- Vitamin D: 0mcg, 0%
- Calcium: 80mg, 6%
- Iron: 0.51mg, 3%
- Potassium: 400mg, 9%