Monday, October 25, 2010

Low Carb Meal Plan: Roasted Veggies, Breaded Chicken and Goat Cheese

This is a bit pricey to make, but a nice occasional indulgence. The recipe is loosely based on a restaurant meal we had at the local German Schnitzl Haus. They did veal, I'm doing chicken with low carb breading.

As for the breading, eh, wasn't too impressed. I'll give you the recipe for how I made it, but if I do it again, I will either just lightly bread in actual bread crumbs or skip the almond flour. I am finding I do not care for crunchy cooked almond flour, whether it's a cracker recipe or a breading.


Other veggies of your choice that will roast nicely
Olive oil
2-3 eggs
1 to 1 1/2 cups Almond Flour
1 to 1 1/2 cups Parmesan cheese
Vegetable oil for frying

NOTE: The quantities here are for two packages of chicken tenders, adjust accordingly to suit your quantity of chicken.

1. Chop veggies and toss with olive oil and salt.

2.Roast your veggies at 380 to 400F until brown with a few crispy pieces here and there. YUM!

3. Put oil in pan and turn heat on medium.

4.While oil is heating, in a shallow container beat 2 eggs, reserve the third.

5.On a plate combine equal amounts almond flour and Parmesan cheese

6.Dip chicken in egg and then in coating. Repeat if you want a thick coating.

7. Fry for about 1.5 minutes on each side.

8.Transfer to baking sheet and then bake for an additional 20 minutes.

9.Serve stacked with veggies on bottom, goat cheese, chicken, top with goat cheese.

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