From Low Carb and Lovin' It (George Stella)
2-3 chicken breasts
1 cup ground almonds
1 1/2 tsp paprika
salt and pepper
1 egg white
optional: 2 tsp olive oil
In one bowl, whisk the egg white slightly. In another bowl, mix together ground almonds and paprika. Season the breasts with salt and pepper. Dip them in egg white and then almond mixture.
NOW, in Stella's version he says put them, wrapped in plastic wrap, in the fridge for 20 minutes and wait for the crust to set. Then sautee in the olive oil in a nonstick pan.
In JESSIE's easier version, I just dumped them in a casserole sprayed with nonstick spray and baked them in the oven at 350 for 45 minutes. Yes, it takes about the same time, but I can be lazy and play computer games instead of watching them on the stovetop and being psycho about whether they are done or not.
Enjoy! Stella suggests having this over mesclun greens with a light viniagrette made with sherry vinegar. Jessie suggests frozen veggies.
My husband, who rarely says anything about my cooking even when it's gourmet, raved about these simple chicken breasts!
Almond-Crusted Chicken
But still YUMMERS!
