As of 2011, more people are attempting to reduce their intake of gluten, a compound made of the proteins gliadin and glutenin, which is found in products containing wheat, reports Fox News. For those pursuing a gluten-free diet, flour made from wheat is off-limits. As a result, many have switched to using almond meal as a substitute in their cooking and baking. Almond meal can even be used to coat meat, such as to coat chicken for baking. The almond meal will lend the chicken a slightly nutty flavor, which is a pleasant contrast to the juicy chicken.
Preheat the oven to 375 degrees Fahrenheit. Spray a baking pan with cooking spray to prevent the chicken from sticking to the pan.
Crack 2 eggs into a bowl and scramble them with a wire whisk. Pour 1 cup of almond meal into another bowl and combine it with 1 teaspoon of salt.
Dredge the boneless, skinless chicken breasts into the eggs, then the almond meal mixture.
Place the coated chicken breasts in the baking pan, and put the pan in the oven. Bake the chicken breasts for 45 minutes.
Insert an instant-read thermometer into a meaty part of a chicken breast. When the chicken is ready, it will register 160 degrees Fahrenheit. Larger chicken breasts will need more time to cook.
Allow the chicken breasts to rest for 5 minutes before you serve them. The resting period gives the meat time to cool enough to absorb the hot juices, keeping them from spilling out onto the plate.
Serve the chicken breasts hot.
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Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.