Why Try this Recipe for Almond Encrusted Chicken Breast
First, skinless chicken breast has about 60% of the calories as chicken breast with skin. In addition, skinless chickenbreast has about one-seventh the amount of total fats and saturated fats as skinned chicken breast. Outside the skin there’s not much fat in chicken, and therefore, a lean source of high quality protein. That’s one reason why you should consider this recipe for almond encrusted chicken breast.
Almonds are among the healthies nut, high in mono-unsaturated fats which lower LDL cholesterol, and number of phyto-nutrients that help fight disease and cancer. Almonds are high in vitamin E, a powerful antioxidant, B-complex vitamins, and are rich in the following minerals: magnesium, manganese, selenium, zinc, calcium, iron, and potassium. In fact, just a handful of almonds will provide most with their daily of minerals and vitamins.
Allergies to almond is not as common as it is with other nuts, but there can be some cross-reaction in some who are allergic to other types of nuts.
Almond-Encrusted Chicken Breast
Prep Time: 5 minutes
Cooking Time: 10 minutes
- 5 oz. boneless, skinless chicken breast
- 1 Tbsp cornstarch
- ¼ cup liquid egg substitute
- 1 Tbsp finely chopped almonds
- Sprinkle each side of chicken breast with cornstarch.
- Dip breast into egg substitute to coat and then sprinkle with almonds.
- Coat small nonstick skillet with cooking spray and heat over medium heat.
- Sauté chicken 5 minutes on each side or until cooked through.
- Slice breast diagonally and place on top of salad.