Almond Crusted Chicken

I know chicken is a great source of lean protein, but honestly I get bored with it. Here is an easy and great way to spice up your chicken. 

Ingredients:

1lb bag of raw unsalted almonds

Egg Whites

Paprika

Garlic

Onion

Salt

Pepper

**You can bag the extra breading and refrigerate it until the next time you make it

Directions:

Almond Flour: Blend all ingredients except for egg whites in a food processor (or nutribullet) to taste (Toss about a tablespoon of each spice in and then just a dash of salt and pepper) until it is very fine and soft, almost flour like. It's ok if there are still bits of almond that aren't ground up all the way. 

Start with 6-8 raw chicken breast; trim off all of the fat and cut them into individual portion sizes. Place each breast between plastic wrap and pound until they are thin. Then, I dredge each piece of chicken through either an all egg white bath or sometimes I just use water. Shake off the excess egg white (or water) and then dip both sides of the chicken breast in the almond flour/breading. Put onto aluminum foil lined baking sheet and cook.

I recommend backing the chicken at 325 degrees for 20 minutes. Half way through I flip the chicken so the underside isn't soggy. Then with about 4-5 minutes left I put the broiler on and let them get nice and golden brown on top!