Macadamia & Walnut Crusted Chicken
This delicious, savory recipe is one that is secretly so easy, but looks and tastes upscale! The homemade breading is totally gluten and grain-free, and is lightly seasoned to add a pop of flavor, but the right amount so this can pair with just about anything — in pasta, on a hearty salad, or dunked in a pool of spicy buffalo sauce (make your own here!). I served the chicken over gluten-free orzo, tomato sauce, fresh basil, and shaved goat cheese, which was to die for! However you do it, you can’t go wrong by starting with this homemade, nutrient-dense chicken!
Ingredients:
1.5 pounds/2 organic chicken breasts
1 egg
1 cup walnuts
1/3 cup macadamia nuts
2 tbsp ground flax seeds
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp pink salt
2-3 tbsp avocado oil
Directions;
Lay the chicken breasts flat on a cutting board. I highly recommend using a meat tenderizer to level out the chicken breasts, but it is okay if you don’t have one! Carefully slice or cut them in half horizontally to make them thinner, then continue slicing/cutting if you prefer smaller pieces of chicken. Set this aside for now.
In a medium-sized bowl or other wide-based dish, crack the egg inside of it and whisk until the whites and yolks are well-incorporated.
Grab your food processor or hand chop the walnuts and macadamia nuts until they reach a consistency that is slightly chunkier than flour. Pour this mixture into a fresh bowl or dish similar to the one from step three, then stir in the ground flax, garlic, pepper, and salt.
Using tongs or a fork, transfer one piece of chicken into the mixed egg, dip both sides in it, then lift the chicken and let the excess egg drip off. Immediately move the chicken to the dry mixture, and use the tongs/fork to pat it into the “breading” on both sides. Set this piece on a fresh plate, then repeat for all of the remaining pieces of chicken.
Once all the chicken is coated, take the plate and bring it by the stove. Drizzle 1 tbsp of the avocado oil into a medium-sized skillet, and save the rest for if/when the skillet needs more and the chicken starts to stick. Turn the heat on low, then let this warm up for 1 minute. Transfer each piece of chicken to the skillet. Let each piece cook on each side for 4-6 minutes, or until the chicken cooks all the way through, but watch closely.
Transfer to a plate, grab a fork, and enjoy on a salad, in pasta, dunked in a pool of buffalo sauce — you name it! Store leftovers, if any, in an airtight container for up to 5 days.
