4 chicken breast halves
1 large egg
1/2 teaspoon dried tarragon
3/4 cup sliced almonds
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt
Freshly-ground white pepper
Blanched almond flour
Lemon wedges
Directions: one line for each direction. When saved the lines will be numbered.
Place chicken breast halves between two sheets of plastic wrap and lightly pound to an even 1/2-inch thickness. In a shallow bowl, beat the egg and add the tarragon; season with salt and pepper. On a plate, combine the minced almonds and Parmesan cheese.
Heat oil and butter in a skillet large enough to hold chicken pieces without them touching each other. Dust the chicken breasts with almond flour and dip in egg and then in almond/cheese mixture to coat completely. Immediately transfer them to the skillet and sauté until golden brown, about 1 1/2 minutes per side. (To make sure that 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.
This recipe yields 4 servings; 2.5 carb grams per serving.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 559
Calories from Fat 68.3%
Total Fat
43g
Cholesterol
159mg
Sodium
202mg
Carbohydrate
5g
Dietary Fiber
2g
Protein
39g
Points 15
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: May 7, 2008
* Low Carb Recipes at http://www.lowcarbluxury.com
