Chicken Breast Slices
Almond Milk (Calafia Farms)
I love to eat and I love to cook and try new things. My friend makes buttermilk soaked sliced chicken breast breaded in a mixture of bread crumbs for his son. But being the aspiring athlete that I am (haha, kinda) I need a healthier option that is still tasty. I wondered what would happen if I soaked chicken breast in almond milk then “breaded” it in almond flour. This was an experiment gone right.
Calafia Farms almond milk is my fave fave almond milk. I won’t buy another brand (sorry other almond milks). They have a nice variety of unsweetened almond milk and I truly prefer the flavor and texture to other brands.
So, place your chicken breast slices into a pyrex or nice big bowl. Pour in enough almond milk to almost cover the chicken. Place a lid on it and let it soak in the refrigerator for at least 2-3 hours. An overnight soak is better. Someone once told me not to soak it for more than 36 hours. Not sure why but I’m not a chef so I’ll take a good cooking tip wherever I can get it. Also, this recipe didn’t turn out quite right when I used tenders or regular chicken breast, so I just opt for the pre-sliced breast. My Mom also suggested pounding a regular chicken breast which I suppose could work but I have not yet tried with this recipe. If you have luck with that be sure to let me know.
Sprinkle a fair amount of almond flour onto a fresh plate. If you are not sure how much you will need then just start with 1/3 to a 1/2 cup and if you need more then keep adding to your “flour plate.” Season the almond flour well with salt and pepper and use a clean dry fork to blend the seasonings. If there are any clumps of flour use the fork to break it up. Coat the chicken in the salt and pepper seasoned almond flour, I like using tongs for this step. Next, place onto a parchment paper lined cookie sheet. Bake in an oven preheat to 350 for about 40 minutes or until it looks ready! Yum.
Gluten free, keto, paleo, lean protein, main dish.