Sriracha Almond Parmesan Crusted Chicken
 
 
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Ingredients
  • 2 chicken breasts, each sliced in half so each yields 2 thinner breasts
  • ½ cup Blue Diamond Sriracha Almonds
  • ¼ cup shredded parmesan
  • 1 tsp garlic powder
  • Salt to taste
  • 1 tbsp butter
  • Black pepper to taste
  • 1 tbsp + 1 tsp olive oil
  • 1 tbsp dijon mustard
  • Juice of ½ lime
  • ¼ cup water
Instructions
  1. Clean the chicken and slice in half. After slicing the chicken, rub each breast with olive oil on both the sides. Add almonds in a food processor and process until they turn into sort of bread crumbs.
  2. Transfer them to a plate and add shredded parmesan, salt, black pepper & garlic powder and mix. Taste ?& adjust seasoning if needed.
  3. Coat both the sides of the olive oil coated chicken with this mix and keep them aside.
  4. Heat oil in a non stick pan and transfer the chicken breasts. Let them cook on low for good 5-7 minutes, flip and repeat until it's all cooked through and there is no pink left.
  5. Serve immediately with salad of your choice.
Notes
I served these chicken breasts with a simple salad by mixing broccoli, carrots, red onion, salt, black pepper, little mayo, apple cider vinegar and goat cheese and little sugar.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/sriracha-almond-parmesan-crusted-chicken/