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Raciónes: 4

Ingredientes

Cost per serving $2.23 view details
  • 4 x chicken breast halves skinned, boned
  • 1 lrg egg
  • 1/2 tsp dry tarragon crumbled
  • 3/4 c. sliced almonds finely chopped
  • 1/4 c. grated Parmesan cheese
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. unsalted butter Salt to taste Freshly-grnd white pepper to taste Blanched almond flour for dredging Lemon wedges for serving

Direcciones

  1. Place chicken breast halves between two sheets of plastic wrap and lightly lb. to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add in the tarragon; season with salt and pepper. On a plate, combine the chopped almonds and Parmesan cheese.
  2. Heat oil and butter in a skillet large sufficient to hold chicken pcs without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mix to coat completely. Immediately transfer them to the skillet and saute/fry till golden, about 1 1/2 min per side. (To make sure which the chicken is cooked right through, cut into a piece. It should be pearly white, not pink in the middle.) Transfer to heated plates, season lightly with salt and pepper, garnish with lemon wedges.
  3. This recipe yields 4 servings;

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Nutrition Facts

Amount Per Serving %DV
Serving Size 176g
Recipe makes 4 servings
Calories 417  
Calories from Fat 265 64%
Total Fat 29.87g 37%
Saturated Fat 8.73g 35%
Trans Fat 0.17g  
Cholesterol 157mg 52%
Sodium 240mg 10%
Potassium 383mg 11%
Total Carbs 1.88g 1%
Dietary Fiber 0.8g 3%
Sugars 0.42g 0%
Protein 34.5g 55%
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