Almond Crusted Baked Chicken Parmesan
We have shared several posts lately about trying to get healthy. So when we heard the folks at nuts.com were putting together an almond project, we were all in! Almonds are packed with “good” fat and are a perfect snack, along with a healthy diet, if you are trying to lose weight. They are also low in carbs and help lower cholesterol.
And they’re YUMMY! 🙂
After researching a few ideas for recipes using almonds, we decided to feature a savory dish. We based our recipe off of this one for chicken fingers, but had an idea for a bit more of a classy adult meal. Plus, we had to give it our spin anyway! Mixing ground almonds and whole wheat flour, plus Italian seasonings and a few other spices, this baked chicken parmesan is super low in fat and calories, and by all means there is no sacrifice in taste!
Pair this with a small side of pasta, or even a nice green salad, and you have a delicious dinner that is filling AND won’t leave you feeling guilty.
Here are some other ways to enjoy almonds:
How about a healthy cup of fruit and yogurt? Top it off with some almonds!
Sprinkle some almonds and golden raisins on your Chia Oatmeal!
So hop on over to nuts.com and check out all they have to offer. And go buy some almonds!
Chef Rob & Chef Daman
- Cooking spray
- 1/2 cup sliced almonds
- 1/4 cup whole wheat flour
- 1 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 2 tsp. Italian seasoning
- 1/8 tsp. freshly ground pepper
- 4 large egg whites
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 Tbs. freshly chopped parsley (optional)
- Preheat oven to 475 degrees. Line a baking sheet with parchment paper. Set a wire rack on the baking sheet and coat lightly with cooking spray.
- Place the breasts in a gallon size sealable bag and pound with a rolling pin to uniform thickness.
- Place almonds, flour, paprika, garlic powder, Italian seasoning, and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish. Add chicken breast and turn to coat. Transfer the breast to the almond mixture; turn to coat evenly. Repeat with remaining chicken. Discard any remaining egg whites and almond mixture. Place the chicken on the prepared rack and coat with cooking spray; turn and spray the other side.
- Bake the chicken until golden brown and crispy, and no longer pink in the center, about 20 to 25 minutes.
- Remove chicken from oven and carefully spread 1/4 cup marinara sauce over each breast. Sprinkle 1/4 cup mozzarella cheese over each breast.
- Change oven setting to high broil and return the baking sheet to the oven. Broil for 5 minutes, or until cheese is bubbly and starting to brown. WATCH the chicken while broiling as it will burn quickly!
- Garnish with fresh parsley and serve with pasta or a green salad.
- Rather than using a food processor for the almond mixture, we used a Magic Bullet, but you can use whatever you have.
- Instead of the egg whites, you can spray the chicken breasts with cooking spray and then coat them with the almond mixture, but they won't be as crispy.