Almond Crusted Chicken


Serves: 4


454 grams boneless, skinless chicken breasts
1 cup almond meal
1 tablespoon paprika
½ teaspoon onion powder
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon sea salt
2 eggs, lightly beaten


Preheat oven to 190C. Slice chicken breasts into long, thin strips, 1-2 inches wide. Mix almond meal, paprika, onion powder, cumin, pepper and salt together. Coat each piece of chicken in egg and then cover well with the almond spice mixture. Place on baking paper and bake for 20-25 minutes or until golden.


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