Let’s just be real here… There isn’t ANYTHING better than my mom’s country fried chicken with white gravy! oh how I miss that meal. So I’m not even going to pretend that this fancy (easy) dish is BETTER than fried chicken. BUT it is better for you, easier to make and absolutely tasty. Plus, you can prep it, throw it in the oven and spend your focus on doing something else while it’s baking.
THE GOOD STUFF:
- 2 chicken breasts
- 1/2 cup almond meal
- 1/4 cup toasted sliced almonds (They don’t have to be toasted but it does add for a nice crunch!)
- 1 tablespoon seasoning (Use whatever you like. For this one I used a roughly chopped Rosemary. Thyme would be great too.)
- 1/4 teaspoon powdered garlic
- 1/4 teaspoon salt
- dash pepper
- 1 large egg whites
- Preheat oven to 350 degrees.
- Rinse chicken under cold running water then pat dry.
- Throw all of your dry ingredients in a bowl (everything but the egg whites and chicken) and mix.
- In another bowl, whip egg whites with a fork until they start to foam.
- Dip the chicken in the egg whites, coating both sides and letting the excess fall back to the bowl.
- Roll the chicken in the dry mixture until thoroughly coated.
- Lay on a baking sheet and bake for 25 minutes. (This will vary slightly based on the thickness of your chicken.)
Here is the final product. Ignore the green beans. I don’t want to hear how they are not Paleo… I know I know. They came in our organic basket from Ellenville’s Farmer’s Market and I was not about to toss them. I was experimenting with using almond milk to make a green bean casserole. Let’s just say this was one of my epic fails. You win some and you lose some.
The dark green stuff are my carrot tops that I fried in bacon grease. This is one of my new favorite side dishes. I posted the recipe the other day. If you ever end up with carrot tops, try cooking them this way.