Almond Chicken
Makes 2 servings
Calories per serving: 194
Total Fat per serving: 18.1g
#lowfat
https://www.facebook.com/gallbladderevicted/
https://livingwithoutagallbladder.home.blog/
Almond Chicken
Makes 2 servings
Calories per serving: 194
Total Fat per serving: 18.1g
#lowfat
https://www.facebook.com/gallbladderevicted/
https://livingwithoutagallbladder.home.blog/
Cooking Instructions
- 1
Preheat oven to 350°F.
- 2
Make sure any visible fat is trimmed from the chicken. Place the chicken on a baking sheet that is lined with parchment paper.
- 3
In a food processor, pulse almonds, rosemary, onions and salt together until it is the consistency of breadcrumbs.
- 4
In a small bowl, whip the egg white some and brush onto the top of each piece of chicken. Then press almond topping evenly onto each piece of chicken.
- 5
Bake chicken in oven for about 25 min. or until chicken is cooked through in the center.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Almond Chicken Almond Chicken
Also needed: 1 T toasted sesame seeds, 2 T cornstarch, & 1/2 C cold water
-
-
-
-
Chicken Almond Stir Fry Chicken Almond Stir Fry
Very subtle flavor, I used peas, broccoli and baby corns instead of some of the recommended veggies. Wonderful texture on the sauce.
-
Pear Chicken & Rice Pear Chicken & Rice
Makes 2 servingsCalories per serving: 417Fat per serving: 4.2g#lowfathttps://www.facebook.com/gallbladderevicted/https://livingwithoutagallbladder.home.blog/
-
Brad's Chinese almond chicken Brad's Chinese almond chicken
When i was young, this was my favorite thing to get when my family would eat out
-
Herb, and Almond Flour Crusted Chicken Herb, and Almond Flour Crusted Chicken
Low-carb and full flavored.
-
Almond Crusted Chicken Tenders Almond Crusted Chicken Tenders
This is a totally clean eating recipe with some crunch! Enjoy!!
-
Apricot Chicken and Rice Apricot Chicken and Rice
For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 315 calories; 28 g protein; 5 g fat, 40 g carbs (1.5 carbs: 1 protein)Recipe = 0 servings of vegetables, 4 servings of fruit (0 vegetable per serving, 1 fruit per serving)*This recipe is from Womak Army Medical Center, Ft. Bragg, NC.
-
-
More Recipes
Comments (3)