Spicy Almond-Encrusted Chicken Breast

Have I mentioned that I love Trader Joe's?  Here is a perfect example why I do -- they sell almond meal. If you are trying to cut back on gluten or white processed flour, this is a fabulous substitute. And, Trader Joe's has it ground and packaged for convenience.  One way I thought about using this product was on chicken - but how should I spice it up?  I remembered that I had a jar of Emeril's Spice blend in the fridge from when I made the paneed pork medallions. The verdict? Success.  My husband raves about this recipe; he loves it.  I have made it a few times now, and it will become a part of our regular lineup.  Best of all it this recipe is loaded with beneficial Omega-6 polyunsaturated fat.

Spicy Almond-Encrusted Chicken Breast

2 large chicken breast halves

1/2 cup almond meal

1 teaspoon of Emeril's spice blend

1/4 cup olive oil

1) Mix the almond meal and spice blend together in

 a bowl.

2) Butterfly the chicken breasts to make 4 pieces.

3) Dip the chicken in olive oil and dredge in almond mixture to 

loosely cover.

4) Place on parchment paper and bake for 30 minutes at 350 on parchment lined paper.

Note:  Whenever I read recommended serving amounts protein often weighs  4 oz servings. Well, who can find a 4 oz chicken breast?  Not me, that's why I started butterflying them.  When we are extra hungry we eat 2 pieces, but more often than not the half breast serving is plenty. 

For Convenience here is Emeril's Spice Blend  

Bayou Blast

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon oregano

1 tablespoon thyme

1) mix  together - yields 2/3 cup