4 medium chicken breast halves, 4-5 ounces each, boneless and skinless
1. Preheat the oven to 425°F.
2. In the work bowl of a food processor, place the
almonds, olive oil, lemon zest and juice,
rosemary, garlic, and salt. Process until coarsely
chopped; the mixture will be a thick paste.
3. Arrange the chicken breast halves in a baking
dish. Divide the almond paste and spread on the
breasts; pat down to cover each breast completely.
4. Roast in the oven until cooked through and an
instant- read thermometer reads 165° to 170°F,
about 10 minutes. Loosely tent with foil and let
stand for 5 to 10 minutes before serving.
Number of Servings- 4
Amount Per Serving
Total Fat- 17.4 g
Sodium- 194.2 mg
Total Carbohydrate- 4.3 g
Protein- 30 g
Serve with a green vegetable steamed in the microwave and your meal is ready in 20 minutes!
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