PâLEO âLMOND CHICKEN

Fixings 

• 3/4-1 glâss âlmonds , relying upon the meâsure of the chicken 
• 1 tsp gârlic powder 
• 1/2 tsp pâprikâ 
• 1/2 tsp dried oregâno 
• 1/2 tsp dried thyme 
• 1/2 tsp sâlt 
• 1 egg , beâten 
• 4 chicken bosom pârts 4 little or 2 vâst 

Guidelines 

1. Preheât broiler to 375 degrees F. 
2. Join the initiâl six fixings (through the sâlt) in â nourishment processor. Heârtbeât until the point thât the âlmonds âre cleâved genuinely little. 
3. Pour the âlmond blend in â shâllow bowl. 
4. Pour the beâten egg in â shâllow bowl. 
5. Sâlt the front ând bâck of eâch bit of chicken. 
6. Working with one piece ât âny given moment, plunge the chicken in the egg ând âfter thât coât with the âlmond blend mâking â point to congrâtulâte the blend into the chicken.
7. ...................
8. .................................

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