Lemon, Parlsey and Almond Crusted Chicken
Ingredients:
2 boneless skinless chicken breasts
1 cup raw almonds
2 Tbsp fresh flat leaf italian parsley
Zest of one lemon
1/4 Cup parmesan cheese
1 Tbsp butter
1 Shallot
2 garlic cloves, minced
2 eggs, beaten
1/2 cup almond flour
1/4 cup olive oil
1 Tbsp lemon juice
1 Tbsp dijon mustard
1 Tbsp honey
S&P
4 Cups arugula
Method:
Melt butter in a skillet, add chopped shallots and garlic until fragrant and tender. In a blender, process almonds until crumbled. Add almonds to the skillet and toast for a few minutes. Set aside to cool. In a bowl, mix almond mixture with lemon zest, parsley and parmesan cheese.
Preheat oven to 400.
Beat eggs in a small bowl.
Pour almond flour on a small plate.
Dredge chicken breasts in flour, then in egg wash, then in almond mixture, getting a good coat. Transfer to a baking dish (I used the open rack so it doesn't get soggy on the bottom).
Bake for 25 minutes, then remove from heat and let sit for 5-10 minutes. (Note - chicken can be prepped ahead of time and stored in the refrigerator until ready to cook - just take out of the fridge 45 minutes before baking to get to room temperature).
In a bowl, whisk together olive oil, lemon juice, dijon, honey, S&P. Drizzle over arugula. Serve with the chicken on top and enjoy!
