Almond Crusted Chicken with Capers
Crispy chicken is always amazing, but when paired with the brininess of capers and the tartness of a lemon, it's elevated to the max. The chopped almonds give the chicken a beautiful crunchy and nutty texture. This dish is an absolute winner.
What you'll need: Serves 4
1 lb chicken breast, prepared
1/4 cup sliced almonds, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup Panko breadcrumbs (replace with 1/4 cup almond flour for Whole30/Paleo)
1 tsp dill, chopped or dried
1/4 cup capers, drained + roughly chopped
Olive oil for cooking
Squeeze of fresh lemon juice
Salt and pepper to taste
How to make it:
Heat a medium size skillet over medium heat, dry. As it's heating, pat chicken dry and trim any fat.
In a shallow bowl, mix finely chopped almonds, bread crumbs (or almond flour), dill, garlic and onion powders, salt and pepper. Fluff together. Press the chicken into the mixture on both sides until it's fully coated. Add a few Tbl of olive oil to the hot pan just before adding in the chicken. Cook two pieces at a time, not to overcrowd the pan. That will lower the temperature of the pan too much and it won't cook efficiently.
Turn the heat to medium-low and cover. Cook for 4-5 minutes and check for a golden brown crust before flipping. Adjust your heat if needed. Too hot and the breading mixture will burn, too cool and it won't crisp up.
Set aside to rest and cook the other pieces, adding a little more olive oil to the pan.
Top with chopped capers and a squirt of lemon juice, slice and serve with your favorite sides.
Enjoy!