Wednesday, February 5, 2014

Almond Chicken Anti-Inflammatory

I was very surprised at the lack of almond chicken recipes on the internet. I thought this was a popular dish? I found 3 that seemed okay but none of them would work with the anti-inflammatory diet so I had to create my own substitutions to make it work.

3/4 cup almond or quinoa flour
salt and pepper
1/4 cup unsweetened almond milk
2 TBSP almond butter
3 chicken breasts
1 1/2 cups sliced almonds, broken into pieces
olive oil or coconut oil for frying

1. Preheat oven to 350 degrees.
2. Trim off all fat from chicken, and season with salt and pepper. (You could pound out the chicken so you don't have to further the cooking in the oven or even cut them into tenders)
3. Combine almond milk and almond butter, whisk until its well combined. I added the almond butter because with just the milk the almonds had a harder time sticking to the chicken. (I have heard some people use a chia see egg substitute but I personally have never tried it and am not sure how it would hold up to the high heat of the oil, if you give it a try I would love to hear how it worked)
4. In 3 separate tins put your flour, milk mixture, and smashed almonds. Roll chicken in flour, dip in milk, and then heavily roll in almonds. (If the almond pieces are to big they don't stick as well)
5. Heat oil in skillet and fry until golden on each side. (Usually 3-4 minutes on first side and 1-2 on second side.)
(If doing the whole breast transfer to a baking sheet and finish cooking in the oven. Depending on the thickness it can take anywhere from 10 minutes to 30 minutes.)

**Randi's Side Notes**
~ Again I will say that I recently have heard about people trying this chia seed egg substitute  but I have personally never tried it. If you have ever tried it and it works out great for frying then I would totally use this over the almond butter. I used the almond butter because the milk alone did not allow the almonds to stick to it very well.

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