Hi all,

I tried making almond-crusted chicken some time ago, it didn't really work very well.

I'm looking for another recipe for it ... anyone know?

Thanks,

Alexy

I have never done it, but the easy part is probably grounding up the almonds into a coarse flour. Then, I would dip the chix in either egg white or milk, then coat with the almond. Then, you could either pan-fry or bake.

I make it a lot. Simply chop chop the almonds finely (by hand or in a chopper otr food processor) or use purchased slivered almonds. I dip the chicke breast in water and then into the nuts. sear it quickly in some olive oil on the stove top and then place the pan (uncovered) into a 350 oven for 15 to 20 min. Makes a nice juicy almond crusted chicken breast!

Hi Sue and Jenny,

Thanks for this. Jenny, I typically use egg whites to dip chicken in to be coated, but water would be ok if necessary, I guess.

Sue: I think the missing piece was putting the chicken in the oven to be cooked. I coated and then fried the pieces in the past.

I will try this very soon! It does sound yummy!

Alexy

Thanks! I would imagine using either milk or egg whites to dip the chicken in to be coated. It really doesn't add too many extra grams of carb or protein, but probably does contribute to the flavor.

Think I'm getting the hang of this new forum.

THanks, Cranberry. I think that's why some people use buttermilk--for the flavour. Worth considering.

Off to have a Zone lunch now ;-)

Alexy.

I made the almond crusted chicken last night. I dipped the chicken thighs (not breast) in one egg white. Had a really nice salad with it - cucumber/lemon juice/crushed garlic/red onion/natural Greek yoghurt.

Margaret

Sounds great--think I will have to give it a shot!

a tip...

Keep in mind that chicken thigh meat isn't condidered by Dr. Sears to a good protein for the Zone because of the fat it contains.

Your salad and chicken thighs sound cool!

I guess I should stick with chicken breast LOL ... but I also have chicken burgers, it's tons of fat, but only a little saturated fat, according to the label. It's also cheaper and faster to work with, you just throw several frozen burgers right on the pan, straight from the freezer, and fry 'em. With raw chicken thighs and breasts, it's more challenging to dress them up and transfer them to the pan or oven without spreading the germs all over ...

I'm now wanting to make these burgers almond-crusted just to give it a different spin!! ;-)

Will let you know when I do try it ...

Alexy