Blue Diamond Rosemary & Pepper Chicken Breast {RECIPE}

A few weeks ago I received an awesome gift from my friends over at Blue Diamond. Since I am a part of a fabulous group called the Blue Diamond Tastemakers, I decided to put on my recipe cap and see if I could be creative with these delicious little nuts.

Well, I certainly don’t categorize myself as a recipe blogger, but sometime I come up with genius ideas. And this was one of them.

Rosemary, Pepper & Almond Crusted Chicken

Serves: 2 
Cooking time: 25 minutes (depending)
2 Boneless, skinless, organic chicken breasts 
1/2 Canister of Blue Diamond Rosemary & Black Pepper Almonds
2 Eggs, whites only
Extra pepper to taste
Preheat oven to 400 degrees. 

In a blender or food processor pulse the 1/2 canister of almonds until it becomes almond meal (or a fine powder). 
Love. My. Ninja
Remove and place in a shallow bowl. 
In an additional shallow bowl, crack 2 eggs and discard the yolks. Take your chicken breasts and dip them first in the egg whites. Shake gently and then coat with almond meal. Repeat with second chicken breast. 
Place chicken on a baking dish and sprinkle with additional pepper if desired. Bake for 25 minutes or until chicken is completely cooked through and juices run clear.

Disclaimer: This post is sponsored by Blue Diamond Almonds. As always, all opinions and commentary are my own.


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