Honestly, grilled chicken breast gets boring reeeally fast when you’re counting carbs. But there are ways for that chicken breast to get its groove back! This recipe uses crushed almonds, Parmesan cheese, and paprika to crust chicken breasts, resulting in a crunchy chicken tender-like taste! They are even better, and crispier, the second day after toasting them in the toaster oven. I think that they taste wonderful plain, but would also be an excellent base for a chicken Parmesan recipe. Just splash on some marinara sauce, and top with some mozzarella for an Italian twist on a classic.
Ingredients
- 3 boneless/skinless chicken breasts, sliced thin (6 pieces total)
- 1-2 egg whites (I use All Whites 100% Liquid Egg Whites)
- 1 cup unsalted almonds
- 1 cup shredded Parmesan cheese
- 1 tbsp paprika
- black pepper to taste
- cooking spray
Instructions
- Pre-heat oven to 350 F
- In a food processor, roughly process the almonds. You want the consistency to be more course than almond flour/meal.
- Stir in Parmesan cheese, paprika, and black pepper.
- Line a baking sheet with aluminum foil. Place the thin sliced chicken breasts onto the sheet, and paint the tops with egg whites. Sprinkle almond-Parmesan-paprika mixture evenly over the chicken.
- Spray the chicken with cooking spray
- Bake for 20-30 minutes, depending on the thickness of the chicken breasts, or until chicken is cooked thoroughly.
- For the last couple minutes, try turning on the broiler to give the chicken an extra crunch. Be careful not to burn.
- If you have leftovers, these toast up quite nicely in the toaster oven.
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