Hammer & Chisel Almond Crusted Chicken

Y'all I've been saying since i started Hammer and Chisel I was going to try this because it sounded sooo good! It def did not disappoint and will most likely become a staple in my house even after I finish Hammer and Chisel! It's so good, super simple! I paired mine w/ summer squash and zucchini that I cooked in coconut oil and seasoned with oregano, lemon & garlic Flavor God and Everything Flavor God (ohkay guys if you haven't checked out Flavor God  DO IT!!!! It's sooo good and no I dont get paid to tell you that!) I'd pair this w/ your fav Veg and a carb depending on when you're eating it and what you're trying to accomplish! 

6 (4oz) Boneless, Skinless Chicken Breast
1/2 Cup Almond Flour 
2 gloves garlic, finely chopped (I used my garlic press)
1 1/2 Tsp finely grated lemon peel (aka Lemon zest) 
1/4 tsp sea salt 
1/4 tsp ground black pepper 
1 large egg, beaten
1/4 C Water 
3 tsp olive oil 




1. Preheat oven to 450 F
2. Place a chicken breast on a cutting board, Hold it flat w/ the palm of one hand and with a chef's knife in the other hand, CAREFULLY slice it in half horizontally (parallel to the cutting board) Repeat with remaining chicken
3. Place each chicekn breast half between 2 pieces of plastic wrap and pound with a mallet or tenderizer unitl 1/4" thick.  Set Aside
4. Combine Almond Flour, garlic, lemon peel, salt and pepper in a shallow dish.  Mix well. Set aside
5. Combine Egg and water in a shallow dish. Whisk to blend
6. Dip each chicken breast into the egg mixture, dredge in almond flour mixture until evenly coated.  Set aside 
7. Heat oil in large ovenproof skillet over medium-high heat
8. Add chicken breast cook for 3 to 4 minutes turn over 
9. Place skillet in over; bake for 10-12 minutes or until a thermometer inserted into the thickes part of each breast reads 165 F 
10. Serve with your favorite sides and ENJOY!!!!