Almond Flour Herb-Crusted Chicken
A simple yet elegant dinner featuring tender chicken coated in a savoury almond flour and herb crust. Made with Piccola Cucina Almond Flour, this gluten-free main dish pairs beautifully with roasted vegetables or a fresh salad for an easy meal when entertaining.
Ingredients
4 boneless, skinless chicken breasts
½ cup Piccola Cucina Almond Flour
½ tsp garlic powder
1 tsp dried Italian herbs
½ tsp paprika
½ tsp salt
¼ tsp black pepper
1 egg
2 tbsp olive oil
1 tbsp grated Parmesan cheese
1 lemon, cut into wedges
Instructions
1
Preheat oven to 400°F (200°C).
3
In a shallow bowl, combine Piccola Cucina Almond Flour, garlic powder, Italian herbs, paprika, salt, pepper, and Parmesan cheese.
5
Beat the egg in a separate bowl.
7
Dip each chicken breast into the egg, then coat evenly with the almond flour mixture.
9
Heat olive oil in an oven-safe skillet over medium heat. Cook the chicken for 2–3 minutes per side until lightly golden.
11
Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through.
13
Let rest for a few minutes before serving with fresh lemon wedges and your favourite side dishes.
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