there's about a million almond chicken recipes. I use a very sharp knife and thin slice a half chicken breast into about 3 (more or less) slices, and pound them if I remember. It doesn't seem to make much difference. Then 'bread' them with almond flour and grated Parmisan mixture. You have to press the mixture into the chicken. Fried in olive oil, temp kind of fussy, on my range 7 not high enough, 8 too high. I've done this for years.
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