from Chow Bella
12 oz boneless, skinless chicken breast (about 2 chicken breasts)
1/2 cup whole almonds
1/2 cup Parmesan cheese (I break chunks off a block of cheese with a knife)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1 tsp dried parsley
1/4 cup brown rice flour
2 egg whites
2 tbsp water
salt and pepper, to taste
non-stick cooking spray
1. Preheat oven to 400 degrees F.
2. Coat a baking sheet w/ non-stick cooking spray. Set aside
3. Cut each chicken breast into thin strips of uniform width. Set aside.
4. Combine the almonds, cheese, garlic powder, onion powder, parsley, and some salt and pepper in the bowl of a food processor. Pulse the mixture to start, then allow it to grind to fine rubble.
5. Add the almond mixture to a dish and toss with the flour.
6. In another bowl, whisk the egg whites with water and season with salt and pepper.
7. Coat each piece of chicken with egg white, then coat with the almond mixture. Set the chicken on the prepared baking sheet.
8. Bake the chicken for about 10 minutes or until opaque, then flip and allow the second side to become crunchy, about 5 more minutes.
Servings per recipe: 4
Per serving:
Calories: 278
Fat: 12.3 g
Saturated fat: 3.4 g
Cholesterol: 174 mg
Sodium: 300 mg
Carbohydrates: 11.3 g
Fiber: 2.1 g
Sugar: 0.9 g
Protein: 30.2 g