RECIPE: Almond Crusted Chicken
SERVES 4 CALORIES PER SERVING 310
500g boneless, skinless chicken breast, cut into strips
400ml chicken stock
1 tbsp corn flour
1 egg white, beaten
2 tbsp finely chopped almonds
Salt and pepper, to taste
1 Place the chicken and stock in a saucepan.
2 Bring to the boil, cover and reduce the heat to low.
3 Simmer for about 20 minutes, until cooked.
4 Drain the stock and allow the chicken to cool slightly.
5 Season the corn flour with salt and pepper.
6 Coat each side of the chicken breast with corn flour mix.
7 Then dip it into the egg white and then roll in the chopped almonds.
8 Coat a small non-stick frying pan with cooking spray and heat over medium heat.
9 Pan fry the chicken for about 5 to 7 minutes on each side until the outer crust is brown and crisp.
10 Serve with a side of broccoli and carrots for added crunch.