1/2 cup ground almonds
1/4 cup GF Plain flour
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 1/2 teaspoons olive oil
2 eggs
4 chicken breasts
Preheat oven to 400°F.
Line a baking sheet with foil.
Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; run slowly until the almonds and the paprika is mixed thoroughly, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. Whisk the eggs in another dish.
Dip chicken in egg mix first and then coat both sides evenly with the almond mix.
Bake until golden brown, crispy and no longer pink in the center, 25-30 minutes.
I served this with sweet potatoes and beets.
