Baked Almond and Rosemary Chicken makes for a wonderful family dinner or elegant enough for company. A quick, gluten free, moist dish with layered flavors.
Course Main Course
Cuisine American
Keyword Baked Almond And Rosemary Chicken
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 656kcal
Author Kathleen
Ingredients
4Boneless Chicken Breast Halves
12OuncesSliced Almonds
Zest of 2 Fresh Lemon
2Large Sprigs RosemaryStems Removed
1TablespoonGarlicMinced
1TeaspoonSalt
1/4TeaspoonPepper
1CupNonfat Plain Yogurt
Instructions
Preheat oven to 4oo.
In the bowl of a food processor add almonds, rosemary, minced garlic, lemon zest, salt, and pepper. Pulse until mixture resembles a coarse meal.
Evenly coat chicken pieces with yogurt.
Pour almond mixture into a shallow bowl. Dredge yogurt coated pieces in almond mixture. Lay chicken on a baking sheet and bake in preheated oven for 18-25 minutes or until cooked through and no pink remains.