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Ingredients
- 2 T pine nuts, toasted
- 1 T cornmeal
- 1/2 tsp onion powder
- 1/2 tsp ground paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/4 C almond flour
- 1/4 C coconut flour
- 2 T grated parmigiana cheese
- 1/2 C low-fat buttermilk
- 1 large egg white
- 4 (4-oz) ea. Raw chicken breast
- 1 T olive oil
Details
Servings 4
Preparation time 30mins
Cooking time 36mins
Preparation
Step 1
1.Preheat oven to 425 F.
2.Place pine nuts and cornmeal in food processor; cover; pulse until finely ground.
3.Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, flours, and chees in a shallow dish; mix well. Set aside.
4.Combine buttermilk and egg white in a shallow dish; whisk to blend.
5.Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
6.Heat oil in large skillet over medium-high heat until fragrant.
7.Add chicken breasts, cook for 3-4 minutes. Turn chicken.
8.Place chicken in oven; bake for 10-12 minutes, or until thermometer reads 165 F. Set aside.
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