Oven-Roasted Boneless, Skinless Chicken Breasts | Almond Pulp Recipes, Part II

I’ve mentioned before that I’m experimenting with almond pulp, having made my own almond milk. First up were some almond pulp muffins, which turned out pretty great.

For my next experiment, I wanted to see if almond pulp would make a good coating for some boneless, skinless chicken breasts. The more I’ve watched shows like The Taste, the more I’ve learned that a play on texture is just as important as taste and flavour. We see breaded chicken all the time, so why should almond pulp be very different?

I decided to marinate the chicken with some lemon rind, lemon juice, some summer savory herbs, and a little cumin for a couple hours. Then, I coated it in some almond pulp and put it in the oven to bake. You could fry as well, but I prefer lightening up dishes as much as I can. Here’s what they look like during prep:

almond-pulp-chicken

How did it turn out? Pretty well, though I’ll definitely make adjustments for next time:

  1. Those chicken breasts are freakin’ HUGE. Chris and I couldn’t even finish one. Next time I’d prefer to cut it into smaller cutlets and pound them thinner.
  2. I might try spraying it with some olive oil to help the crust crisp up a bit more.

I made two different dishes with this chicken, one served with a parsnip purée and the other served with a basil pesto and penne. I think they both worked, but they’d definitely work more if the chicken had more of the crispy texture I was hoping for.

Remember, almond pulp is just ground almonds that are sweetened with some vanilla and dates. When experimenting or coming up with new recipes, just start with dishes you would normally use ground nuts for! Next up, some oven-roasted (or grilled) tomatoes with an almond pulp “pesto” on the top. I’ll keep you posted on how it turns out.

And please share your recipes with me! I’m always on the lookout for some new favorites.