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Chicken breast with almond crust

Adaptable: gluten free, sweet or spicy

Preparation time 15 min.
easy

The chicken breast fillet can always be replaced with vegetables such as cauliflower.

If you prefer gluten-free, grind some of the almonds in a blender with the spices to make flour. As a flour substitute, chickpea flour tastes perfect with meat and vegetables.

It's best to make two types (chicken and vegetables) and serve them with a delicious dip.
This is a great way to make delicious finger food that everyone will love.

Preparation

Preheat the oven to 200 degrees (fan oven 180 degrees).

Coarsely chop some of the almonds or use almond flakes - this will make the breading nice and crunchy. Grind the almonds with the breadcrumbs and spices in a blender. Put the almond and breadcrumb mixture on a flat plate. Then place the wheat flour (or more aromatic: chickpea flour) and egg on a second plate.
Cut the chicken fillets into strips about 2 cm wide and roll them first in the flour, then in the egg and finally in the breadcrumb and almond mixture.
Place on a rack over a baking tray and bake in the oven for about 30 minutes until crispy. Turn after 15 minutes.