About the Recipe
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp light melted butter
1/2 cup mixed nuts, finely chopped
1/4 cup almond flour
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
Preparation
Direction
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
In a bowl, combine the chopped nuts, almond flour, rosemary, thyme, Dijon mustard, and honey/maple syrup. Mix until the ingredients are well incorporated.
Brush each chicken breast lightly with olive oil or melted butter, then press the nut mixture onto the top of each chicken breast, forming a crust.
Place the chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the nut crust is golden brown.
Let the chicken rest for 5 minutes before slicing. Serve warm, and enjoy this festive, protein-packed main course!
Nutrition | |||
Cal | 410 | ||
Protein | 46g | ||
Fat | 20g |