Richard Potvin has shared his great recipe for an alternative to traditional breadcrumb-crusted chicken. It’s flavourful, moist and by using a variety of ingredients offers a larger range of nutritional benefits compared to breaded chicken.
For those who follow a gluten-free diet, or cook for someone who does, this recipe is naturally gluten-free without sacrificing flavour (actually you’re adding lots!). It’s also great for anyone looking to lower the amount of grains they’re eating but looking for a comfort-food favourite with a twist.
Make this recipe once, love it and make it again. It’s something that you can keep going back to, and by easily changing up a few of the ingredients you’ll have never-ending variations!
Chicken Crusted with Almond and Flax
Recipe by Richard Potvin
- 4 (4-oz) boneless chicken breasts
- ¼ cup roughly ground almonds (crushed almonds may be substituted)
- 2 tbsp ground flax
- ½ tsp sea salt
- 1 tbsp olive oil
- 1 tbsp almond butter, optional
- 1 tsp lemon juice
- 2 cloves garlic, minced
- ¼ tsp cayenne pepper or to taste
- ¼ tsp paprika
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
Preheat oven to 350 degrees.
Using kitchen mallet, pound breasts uniformly flat, if desired.
Combine almond, flax meal and salt in small bowl, and stir to mix uniformly.
Combine oil, almond butter (if using), lemon juice, garlic, all spices and herbs in medium bowl. Mix thoroughly. Add chicken to mixture and let marinate for at least five minutes.
Remove chicken from marinade and place on baking dish. Sprinkle half the almond-flax mixture evenly over chicken. Pat each breast with your hand to ensure it adheres and forms a crust. Gently turn over each breast, being careful not to disturb coating, and repeat the process using remaining almond-flax mixture.
Bake 25 to 30 minutes or until meat thermometer reaches 165 degrees when inserted into the chicken. Set oven to broil until crust is browned to your preference.
Makes four servings.
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