Home from vacation and back to the grind… like literally, let’s grind up some almonds, rosemary, and lemon zest and use that delicious mixture to coat tender chicken breasts, bake them until golden deliciousness, and I present you Almond Rosemary Lemon Crusted chicken.
4 large chicken breasts and cut into slices
2 tablespoons fresh rosemary (about 2 sprigs with stems removed)
1/2 cup bread crumbs (gluten-free if preferred)
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup full-fat coconut milk (or other non-dairy milk if preferred)
lemon wedges for serving
Preheat your oven 400F (200C). Line a baking sheet with parchment paper.
To make the almond rosemary crust, add the almonds and rosemary to a food processor grind until the almonds are finely chopped but some larger chunks remain. Add the breadcrumbs, lemon zest, salt, garlic powder, and black pepper and pulse to combine. Alternatively, you can finely chop the almonds and rosemary with a knife, and then just mix everything together in a bowl.
Take 3 medium bowls. In the first bowl add the almond flour. In the second bowl pour in the coconut milk. In the third bowl, pour in the almond rosemary mixture.
Now take a chicken breast slices and dredge in the flour. Shake off excess and then dip the floured chicken into the coconut milk. Finally, dip the coconut milk covered chicken into the almond rosemary mixture to coat. Place the coated chicken on the parchment paper and repeat with remaining slices until they are all coated. Bake 18 – 23 minutes until the crust is lightly golden and crispy. Serve hot with a wedge of lemon for squeezing.