Sounds fancy, doesn’t it? But don’t be fooled…this is indeed a 30-minute weeknight dinner. Easy assembly then into the oven! My hubby and I seriously loved this and almost licked our plates! What’s even better is that this is totally a kid-friendly meal as well. Once the chicken is cooked, cut it into strips and serve with a side of honey instead of the balsamic drizzle and voila! This recipe is also gluten free, could also be dairy free, lower carb and high protein.
Almond Crusted Chicken with Balsamic Orange Drizzle
4 x 4 oz chicken breasts, pounded slightly between plastic wrap to even out thickness
1/2 cup almond meal (just grind raw almonds in your food processor or blender)
1 tsp dried parsley
1 tsp garlic powder
1/2 tsp onion powder
1 Tbsp grated Parmesan cheese (omit for dairy-free)
1/2 cup balsamic vinegar
1 Tbsp reduced sugar orange marmalade (could also use apricot if desired)
Preheat oven to 400 degrees. As mentioned above, pound out chicken breasts between plastic wrap to even out thickness. In a shallow dish, place all other dry ingredients. Dunk the chicken in the almond mixture on both sides. Place in a oven proof dish (uncovered), place in oven. Cook for 10-15 minutes on each side. May need more or less time depending on the size and thickness of your chicken breasts.
Meanwhile, in a small saucepan, add the balsamic vinegar and orange marmalade. Allow to simmer and reduce for a least 20 minutes. You’ll know its done when the sauce will cover the back of a spoon.
*TIP: If you find your chicken breading isn’t browning in the oven, simply turn it to BROIL HIGH for 5 minutes.
Nutrition (per 4 oz chicken and 1/4 of sauce) Calories: 171 Fat: 3.5g Carbs: 6g Fiber: 0.5g Sugars: 1.4g Sodium: 109mg Protein: 28g