Almond Crusted Tilapia or Chicken
1lb bag of raw unsalted almonds
**This makes much more breading than I need, but I just bag it and refrigerate the rest until the next time I make it again.
Almond Flour: Blend all ingredients except for egg whites in a food
processor to taste (honestly just toss about a tablespoon each spice in
and then just a dash of salt and pepper) until it is very fine and soft,
almost flour like...It's ok if there are still bits of almond that
aren't ground up all the way. I actually had larger chunks in mine and it tasted really good! I loved the texture!
Start with 6-8 raw chicken breast or I used tilapia;
trim off all of the fat and cut them into individual portion sizes.
Place each breast between plastic wrap and pound until they are thin.
Then, I dredge each piece of chx thru either an all egg white bath or
sometimes i'll just use water. Shake off the excess egg white (or water)
and then dip both sides of the chx breast in the almond flour/breading
put on onto aluminum foil lined baking sheet and cook.
my chicken crispy on top so I bake it the following way: 325 degrees for
20 minutes. Half way through the baking process I pull the chx out and
flip so the underside isn't soggy... then with about 4-5 minutes left I
put the broiler on and let them get nice and golden brown on top!
Labels: Almond Crusted Tilapia, Clean Recipe