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Add a photoServings: 4
Ingredients
- 4 x chicken breast halves skinned, boned
- 1 lrg egg
- 1/2 tsp dry tarragon crumbled
- 3/4 c. sliced almonds finely chopped
- 1/4 c. grated Parmesan cheese
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter Salt to taste Freshly-grnd white pepper to taste Blanched almond flour for dredging Lemon wedges for serving
Directions
- Place chicken breast halves between two sheets of plastic wrap and lightly lb. to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add in the tarragon; season with salt and pepper. On a plate, combine the chopped almonds and Parmesan cheese.
- Heat oil and butter in a skillet large sufficient to hold chicken pcs without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mix to coat completely. Immediately transfer them to the skillet and saute/fry till golden, about 1 1/2 min per side. (To make sure which the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 265 | 64% |
| Total Fat 29.87g | 37% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.17g | |
| Cholesterol 157mg | 52% |
| Sodium 240mg | 10% |
| Potassium 383mg | 11% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.42g | 0% |
| Protein 34.5g | 55% |
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