45 minutes
This is a delicious and healthy ketogenic meal featuring chicken breasts coated in an almond and herb crust, sautéed in butter, and baked to perfection.
Chicken Breast, Boneless and skinless
0 oz
cups
Parmesan Cheese, Grated
cups
Flat Leaf Parsley, Chopped
tablespoons
tablespoons
teaspoons
tablespoons
to taste
to taste
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
2. Mix Coating
In a shallow dish, combine the almond flour, grated Parmesan cheese, chopped parsley, thyme, and garlic powder.
3. Coat Chicken
Dredge each chicken breast in the almond flour mixture until well coated on both sides.
4. Sauté
Melt butter in a large ovenproof skillet over medium heat. Add the coated chicken breasts and cook for 2-3 minutes on each side, or until golden brown.
5. Bake
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C).
6. Rest and Serve
Let the chicken rest for 5 minutes before serving. Pair with a fresh side salad for a complete ketogenic meal.
Use a meat thermometer to cook your chicken to the perfect internal temperature of 165°F (75°C).
Source the freshest herbs and the best quality almonds you can find. Fresh herbs will impart a more vibrant flavor than their dried counterparts. Opt for organic chicken for the best taste and texture.
Season the chicken generously before coating it with the almond-herb mixture. The chicken needs to be seasoned as well as the crust.
Pulse the almonds and herbs in a food processor to a coarse consistency, maintaining some texture for a satisfying crunch.
Toast the almonds lightly before crushing them to intensify their flavor. Be careful not to burn them – aim for a golden color.
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