Rosemary Almond Crusted Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup raw almonds
4 stems of fresh rosemary
4 tablespoons butter
1 small onion, finely chopped
1 cup of breadcrumbs
1 teaspoon salt
1 cup cake flour
3 large beaten eggs

Method:

1. Preheat the oven to 200 degrees Celsius, and place an oven rack in the middle.

2. Season both sides of the chicken breasts with salt and pepper.

3. Chop the almonds into halves. Add both the almonds and rosemary leaves into a food processor. Blend them until they resemble coarse crumbs.

4. Heat a medium size pan. Melt the butter and add finely chopped onion. Cook until it’s soft.

5. Add the rosemary almond mixture, breadcrumbs, and salt to the pan.

6. Cook and stir frequently until the mixture is golden brown. Transfer it to a plate.

7. Place baking paper in an oven safe bowl.

6. Prepare two bowls; one with cake flour and another with the beaten eggs. Dip the chicken piece by piece into the flour, then the egg, and then into the cooked rosemary almond mixture. Press well to ensure that the mixture sticks to the chicken and it’s not dripping.

7. Place the chicken in the oven safe bowl and then bake in the oven at 165 degrees, for 25 minutes.

Serve them warm, while still tender and crispy.

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