Recipe | ALMOND ROSEMARY LEMON CRUSTED CHICKEN | L’Orenta Nuts
Grind up some lemon zest, rosemary, and almond and coat them over tender chicken breasts. When they give off that beautiful golden color, you know your vacation and chill meal is ready. To get started, you will need to get the following ingredients!
- Half teaspoon of salt
- One teaspoon of lemon zest
- Lemon wedges
- One-quarter teaspoon of black pepper
- One-quarter teaspoon of garlic powder
- Half cup of breadcrumbs
- Four large chicken breasts (sliced)
- Half cup of raw almonds
- Half cup of natural ground almond flour
- One cup of whole fat coconut milk
Start by preheating your oven to 200 degrees Celsius. Proceed to line a baking sheet using parchment paper.
Add the almonds and rosemary to a processor and grind until the almonds are finely chopped and some larger crumbs remain. This is how you make the almond rosemary crust.
Then, add the lemon zest, breadcrumb, garlic powder, black pepper, and salt and allow them to mix properly. Alternatively, you can chop the rosemary and almonds using a knife. Then, mix in a bowl.
Take your chicken breasts slices and dip them in the mix. Ensure that most chicken gets the mixture and shake off any excess. Then, dip the chicken into the coconut milk. Finally, dip the chicken covered in coconut milk into the rosemary almond mixture.
Put your coated chicken on parchment paper. Then, repeat step four with the other chicken breasts. The baking time is about 23 minutes. Serve when it’s hot.
To enjoy delicious snacks and learn other unique recipes, visit LorentaNuts.com today!