Almond Crusted Chicken Breast Tenders

Today is a good day. Even though it's almost below zero out...yay Chicago weather! After I woke up this morning, I ended up falling right back asleep with Sammy on the couch, shocking. We then finally got up off our butts around 11:30 and made some eggs for breakfast. Sammy had to leave after that, and I was already thinking about dinner because we ate such a late "breakfast". I then decided I was going to make some almond crusted chicken breast....tenders. I thought I was going to make chicken breasts, but then realized we only had tenders in the fridge, so I thought, meh this works as well.

These tenders make a great savory dinner and taste delicious! You're welcome in advance. I almost ate the whole pan...don't worry (and I know you were), I didn't this time.

Ingredients (Yields 2 servings):
6 chicken breast tenders
About 3 to 3.5 oz. of almonds
2 small cloves of garlic
1/2 tsp of sea salt (optional! you can make this salt free if you would like)
1 tbs of olive oil

Measure out about 3 oz. of almonds and chop them up in your food processor. You're going to want some smaller chunks in there so they get nice and crispy when put it in the oven. Don't process them down to an almond flour!

 See? Simple. You can do this. I believe in you. Transfer them to a bowl as well, it will make life easier.

Chop up your garlic and add your sea salt, and mix it in with your almonds.

Now, coat your chicken breasts in olive oil, and evenly coat them in the almond mixture you have just prepared. They should look like the photo below...mmm raw chicken...

After you have coated your chicken breasts, bake them at 350 degrees for about 20 minutes.

 Enjoy!

Maria