This is by far one of my favorite chicken recipes. I made it a while ago and have meant to share it. My sister loves this recipe that I have had to prep the whole meal for her so she could cook it up. She likes dishes that are easy and this is an easy dish to prepare but I like to help her out 🙂
You can pair this chicken with just about any side dish. I also like to have honey mustard on hand to dip it in, but it is good by itself too.
Ingredients: (makes about 4 chicken breasts)
4 boneless skinless chicken breasts
1 Cup flour
1 teaspoon garlic powder
2 Tablespoons paprika
1/2 teaspoon salt
1 Cup Italian Bread Crumbs
1 1/2 Cups slivered almonds, chopped
1 Tablespoon honey
Preheat oven to 350.
You will want to make an assembly line for prepping the chicken.
Bowl 1 combine flour, garlic, paprika, and salt.
Bowl 2 scramble eggs and honey.
Bowl 3 combine bread crumbs and almonds. To chop my almonds I put them through my mini food processor.
Spray your baking tray with cooking spray. Take one chicken and dip it in Bowl 1. Coat the chicken and shake off excess. Then dip the chicken in Bowl 2. Follow by dipping it in bowl 3 and coat chicken. Lay chicken on the pan and lightly press the almonds to make sure they are attached.
Continue onto next chicken.
Bake for 20-25 minutes or until internal temperature reaches 165. Flip chicken half way through cooking.
**When we are coating the chicken you want to do the flour mixture first to help make sure the egg mixture adheres to the chicken. Otherwise slimy on slimy wont stick :)**