Almond-Crusted Lemon Chicken

Ingredients

1 chicken breast
1 / 2 cup almond meal
1 TB. brown sugar, firmly packed
1 / 2 tsp. salt
1¹/ 2 tsp. cornstarch
1 / 2 tsp. paprika
1 / 2 cup chicken broth
4 boneless, skinless chicken breasts
1 tsp. lemon zest Olive oil cooking spray*
1 lemon, cut into 1/8 in. slices
1 TB. olive oil

Instructions

1. Preheat the oven to 375°F. Lightly coat an 8×8-inch baking dish with a lid with cooking oil spray*.

2. In a large zipper-lock plastic bag, combine almond meal, salt, and paprika. Lightly coat chicken with olive oil cooking spray*, and place in the bag. Mix until chicken is coated with almond meal mixture. Discard remaining almond meal mixture.

3. In a large skillet over medium heat, heat olive oil. Add coated chicken breasts, and cook for 6 to 8 minutes per side or until chicken is golden brown.

4. Place chicken in the prepared baking dish.

5. In a measuring cup, dissolve brown sugar and cornstarch in chicken broth. Pour around chicken in the baking dish. Sprinkle on lemon zest, and place 1 or 2 lemon slices on each breast. Cover and bake for 55 to 60 minutes.

GLUTEN-FREE GAB

Almond meal and almond flour are not the same things. Almond meal is used for coating meats. Almond flour is used for baking. Almond meal is, simply, ground almonds. Almond flour is made from blanched, skin-removed almonds and is finer than almond meal. Look for almond flour and almond meal in the gluten-free section of natural food stores or online.

More recipes can be found at http://www.glutenfreecuisines.com/