Servings: 8

Marinade: subheading: Marinade:
3 pounds boneless skinless chicken breasts 3 pounds boneless skinless chicken breasts
4 large eggs 4 large eggs
2 tablespoons crushed garlic 2 tablespoons crushed garlic
½ cup SCD yogurt (addition by Ellen, to help tenderize the chicken) ½ cup SCD yogurt (addition by Ellen, to help tenderize the chicken)
1 teaspoon salt 1 teaspoon salt
freshly ground black pepper to taste freshly ground black pepper to taste
 
Coating: subheading: Coating:
2 cups almond flour (ground blanched almonds) 2 cups almond flour (ground blanched almonds)
2 cups sliced blanched almonds 2 cups sliced blanched almonds
1 cup freshly grated Parmesan or Romano cheese 1 cup freshly grated Parmesan or Romano cheese
½ cup finely chopped parsley ½ cup finely chopped parsley
1 teaspoon salt 1 teaspoon salt
freshly ground black pepper freshly ground black pepper
 
For Cooking: subheading: For Cooking:
4-½ tablespoons butter 4-½ tablespoons butter
4-½ tablespoons olive oil 4-½ tablespoons olive oil

The night before, or that morning, place chicken in a large container. In a small bowl, thoroughly combine eggs, garlic, yogurt, salt, and pepper. Pour mixture into container, seal, and shake container so that chicken is completely covered with egg mixture. Refrigerate.
Place butter and oil in a baking dish large enough to hold all the chicken in a single layer. Put baking dish inside oven while oven preheats to 350 degrees F, so oil becomes very hot.
While oven is heating, combine almond flour, almonds, cheese, parsley, salt, and pepper in a large bowl.
Remove chicken from container and place pieces one at a time in almond mixture, patting carefully to cover all over with almond mixture, trying not to remove the egg mixture from the chicken. Dredge all chicken pieces, covering thickly, and place pieces on a plate.
Remove baking dish from oven and put chicken pieces into hot oil-butter mixture. Bake at 350 degrees F on the top rack of the oven for 20 minutes. Turn pieces with tongs, and bake for another 20 minutes. Spoon off grease and bake for another 5 minutes or until chicken is no longer pink in the centre and juices run clear.

This is very good. We have increased the marinade and coating quantities. We also added yogurt to the marinade, to make the chicken more tender.  This is very good. We have increased the marinade and coating quantities. We also added yogurt to the marinade, to make the chicken more tender.