This is a great dish for when you want fried chicken, but without all the grease. It still has some butter, mind you, but this is low-carb friendly, which means good things for your waistline AND your heart. If you’re allergic to almonds, you can use regular breading (e.g. crumbled crackers are excellent, and bread crumbs will work, too). There really shouldn’t be so much that the carb count goes too high, anyway.
Note: You CAN coat the entire breast with the mixture by shaking it in a bag, but my experience is that the breading is going to stick to the bottom of the pan no matter what you do, so the choice is yours.
Oven-Fried Chicken For One
1 chicken breast
1 egg, beaten
1/8 cup (2 tbsp) ground almonds (blender or food processor) or finely crumbled crackers
1/4 tsp paprika
salt and pepper to taste
1 tbsp butter, melted
Preheat your oven to 400.
Coat the breast in the beaten egg and place in a baking dish.
Mix up the breading, paprika, and salt and pepper in a small mug or plastic bag.
Sprinkle mixture generously over the breast, but not with mounds piled high.
Pour melted butter over the top of the chicken, getting as much coverage as you can.
Bake for 40 minutes to an hour, until the temperature reaches 180. There’s a range here, because some of you will be baking frozen breasts, and others will be using breasts the size of small Volkswagen Beetles, so just keep an eye on it. When it’s done, it comes out nice and golden brown, and tastes better than it has any right to. You might try out my recipes for mashed cauliflower, or carrots and green beens for something on the side.