Oven-baked almond chicken

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Western cuisine

Quick and easy

“A clean eating version of chicken breasts that are baked instead of fried, and coated in almonds flakes and breadcrumbs. This almond crusted chicken is fantastic for stubborn eaters – it crunchy on the outside, moist inside and full of flavour.”

This oven-baked chicken recipe has a combination of super flavours and is so easy to do. Have dinner on the table in less than an hour.

You will need:

4 chicken breast
5 eggs
3 tablespoon creole seasoning or cayenne pepper
3 tablespoon cajun pepper
120g flour for dusting
Handful of almonds flakes
120g breadcrumbs /4 pieces of bread blended to become breadcrumbs
Canola oil (optional)

Pre-heat the oven to 180 degrees. To pane, you’ll need three separate bowls, one for the flour seasoned with cajun and cayenne pepper (adjust seasoning to personal preference), the second is the lightly beaten eggs and third is the breadcrumbs with almond flakes. Dip each piece of chicken into the seasoned flour, tap off the excess flour before dipping it into the eggs, let the excess fall back into the dish. Then press both sides of the chicken into the breadcrumbs and almond flakes to coat. Repeat process to all chicken breasts. Place a baking sheet on your baking tray then oven roast the almond chicken till crispy and golden in colour. Bake for at least 15 – 20mins, check whether the chicken is cooked through by piercing a knife through the thickest part of the meat.  Serve right away with a nice fresh salad.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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