Chicken Breasts Baked in Almond Flakes
Tender chicken strips encrusted with a crunchy almond coating. Served with a delicious almond butter sweet & sour sauce
- 500 g chicken breasts
- 300 g flaked almonds
- 40 g coconut flour
- 2-3 eggs
- 1 tsp. Dijon mustard
- to taste harissa
- to taste sea salt
- to taste white pepper
- 5 tbsp. almond butter
- 1/2 lime juice only
- 3 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 1 tbsp. tamari sauce, gluten free or soy substitute
- 1-2 tbsp. water
- 1/2 tsp. chilli flakes
- Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). Line a baking tray with a My Relationship with Food silicone baking mat or parchment paper.
- Cut the chicken breast on the diagonal into 5-6 strips for each breast.
- Beat the egg and season with sea salt, white pepper, harissa and Dijon mustard.
- Coat the chicken in the coconut flour, then dip in the egg and coat with the almond flakes. Place it on the pre-lined baking tray and repeat with the rest of the strips of chicken.
- Place in the oven for 20-25 minutes, turning the strips over after 10 minutes.
- To make the sauce, add the almond butter and lime juice and whisk together and then add the maple syrup, apple cider vinegar, tamari sauce and water and season with black pepper and chilli flakes. Heat up in a saucepan over a medium heat and serve with the chicken strips.
- Enjoy! Ps. If you make this recipe, please don't forget to share it with me I would LOVE to see. Lisa x
LISA’S TIP - A fun recipe to make with the kids, and a crowd pleaser for sure, whether it’s for a dinner, or casual hand around, you’ll be pleasing your guests either way. I like using coconut flour for coating my chicken as I find it absorbs the egg and helps the almonds stay on the chicken better than when using other flours. To ensure that these almond crusted chicken tenders bake at the same rate, do your best to cut them into even-size strips. Obviously, some variation in size is normal, but you want them to be fairly similar in size and shape.