This recipe is an update of the versatile and easy chicken recipe I shared with you last autumn, which used almond flour and grated parmesan cheese as the “breading.” This one makes for an even more delicious breaded chicken dish, great for any night of the week, for entertaining and casual meals alike.
I usually use this breading with chicken, but you could use it to bread vegetables if you want to experiment with vegetarian options. You’ll simply adjust cooking time according to what you’re preparing!
The reason I started experimenting with hazelnut flour is because I was out of almond meal one night, and my family gobbled up this recipe saying they liked it even better than the previous version.
The other benefit to mention is that almonds can be overdone with the amount of almond milk and almond butter many are consuming. Don’t get me wrong — almonds are a wonderful food — but it is important to get a variety of nutrients from an array of foods, so mixing it up is a good thing!
- 2 organic chicken breasts with tenders, remove tenders by cutting them off with kitchen scissors
- 1 pasture-raised egg
- 1/2 cup hazelnut meal (can be found in the baking aisle of your grocery store)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon real salt
- 1/8 teaspoon black pepper
- 1 tablespoon grass-fed butter
- 1 tablespoon olive oil
- Preheat your oven to 375 degrees F.
- Lightly beat the egg in a shallow dish and set aside.
- Make grain-free “breading” in another shallow dish by mixing hazelnut meal, grated parmesan cheese, salt and black pepper.
- Remove the tenders from the breasts if they are still attached.
- Heat a large oven-safe sauté pan over medium-high heat.
- Add the butter and oil and bring to a shimmer.
- Run each tender and breast through the egg to coat it thoroughly.
- Cover tenders and breasts in dry mixture, turning each over and covering them entirely with the breading mixture.
- Add the chicken breasts to the pan. Then add tenders to the pan.
- Cook each piece without turning until beginning to brown, about 5 minutes.
- Turn each piece and cook until equally brown on the other side, about 5 minutes more.
- Baste browned sides with butter and oil from the pan.
- Keep breasts and tenders in the sauté pan and place in the oven.
- Remove tenders after about 15 minutes, or until their internal temperature is 165F. Remove breasts after about 30 minutes, or until their internal temperature is 165F.
- Let sit for about 5 minutes and serve with a vegetable. Enjoy!