*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I had a package of almond flour in my cupboard just waiting for the perfect dinner recipe to try it on. Coupled with the fact that I am cutting back on simple carbohydrates in my diet I couldn't wait to try this. Noting LilSnoo's review of the chicken not browning in the oven I chose to add pan fry this in a little olive oil and butter. Doing it that way certainly does not take a full 1/2 cup of butter and allowed it to turn the perfect golden brown I like to see in my chicken. I think it would be very good with the addition of a little garlic in the butter. I didn't have fresh Parmesan cheese so I used Romano in it's place. I served this alongside a simple garden salad topped with toasted slivered almonds and freshly grated cheese. This is very tasty recipe that I will be sure to make again.
What immediately caught my eye about this recipe was that it was low-carb diet friendly. I totally LOVE that almond flour is used instead of traditional breading or flour. I used a little less parmesan than called for, only because I ran out, but I thought the flavor was perfect, as were the other seasonings. I did find that they don't brown up much in the oven. They stay pretty pale-looking. I made up a second batch and stuck them under the broiler for about 15 mins, and flipped them halfway through, and those browned up nicely. I think next time I will cut back a bit on the butter, and use half egg/half butter mixture to cut back on calories. I will also set them on a grilling rack so they aren't sitting in the butter while they cook. That will help them crisp up nicely. Overall, a great recipe that I will make again and again!
This recipe is delicious! I agree with KGora and LilSnoo that is comes out a bit pale and pasty as is. I cut back 1/4 cup on the parmesan dipped the chicken in egg instead of butter rolled it in the mix and sautéed with butter and olive oil. I also like LilSnoo's idea of dipping it in a mix of egg and melted butter and broiling it. When it's crispy it is heavenly. Enjoy! 5 stars on flavor 4 stars on original recipe.
Made this yummy recipe tonight for the second time and tweaked it just a little. I used mayo thinned with cream as the wet part of the dredge and used a six pepper blend for the seasoning. Once the cook time was up I broiled for a couple minutes which crisped the outside really nicely. They turned out wonderfully I think I've found a real winner!
Followed recipe as written except used boneless skinless chicken thighs. Baked in toaster oven and finished under broiler. Family states it's the best chicken they've had in a long time. Would definitely make again.
Great recipe. I used coconut flour instead of almond because that is what I had on hand. I'm lactose-intolerant so I used Veggie brand parmesan cheese instead of the fresh parm Vegan butter instead of regular. I also added some garlic powder. They turned out great. They are a little powdery and pale but I like it. I am going to serve them with angel hair pasta for dinner tomorrow as a Chicken Parmesan dish.