SERVES 4
Ingredients
• Coconut oil (for greasing the baking rack)
• 4 (6 oz / 170 g) boneless, skinless chicken breasts (total 24 oz / 680 g), trimmed
• 1.25 tsp (0.25 oz / 7.1 g) sea salt, divided
• 0.25 tsp (0.02 oz / 0.6 g) black pepper
• 0.67 cup (2.1 oz / 60 g) sliced almonds
• 0.67 cup (2.3 oz / 64 g) blanched almond flour
• 1 shallot, minced (approx. 1.4 oz / 40 g)
• 1 tbsp (0.44 oz / 12.5 g) coconut oil
• 0.5 cup (2.2 oz / 62 g) tapioca flour or arrowroot flour
• 3 large eggs
• 2 tsp (0.4 oz / 11 g) Dijon mustard
• 1.5 tsp grated lemon zest (from approx. 1 medium lemon)
• 0.75 tsp minced fresh thyme
• 0.125 tsp cayenne pepper
Preparation
1. Adjust an oven rack to the lower-middle position and preheat the oven to 350° F (175° C / Gas Mark 4). Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and grease the rack with coconut oil.
2. Pat the chicken breasts dry with paper towels. Using a fork, poke the thicker half of each breast 5 to 6 times. Sprinkle each breast with 0.25 tsp (approx. 1.7 g) sea salt (for a total of 1.0 tsp / 5.7 g). Transfer the breasts to the prepared wire rack and refrigerate, uncovered, while you prepare the coating.
3. Place the sliced almonds in a food processor and pulse until they resemble a coarse meal, about 20 pulses.
4. Heat the 1 tbsp (12.5 g) of coconut oil in a large (12-inch / 30-cm) skillet over medium heat. Add the minced shallot and cook, stirring, for 1-2 minutes until it begins to soften. Add the processed almonds and the almond flour. Continue to cook, stirring frequently, until the mixture is fragrant and golden brown, about 5-8 minutes.
5. Transfer the toasted nut mixture to a shallow dish and let it cool completely.
6. Set up your dredging station. Spread the 0.5 cup (62 g) tapioca (or arrowroot) flour in a second shallow dish. In a third shallow dish, whisk the 3 eggs and 2 tsp (11 g) Dijon mustard together until foamy.
7. Once the toasted nut mixture is cool, add the grated lemon zest, fresh thyme, cayenne, the remaining 0.25 tsp (1.4 g) sea salt, and the 0.25 tsp (0.6 g) pepper. Stir to combine.
8. Working with one piece of chicken at a time, first dredge it in the tapioca/arrowroot flour, shaking off any excess. Next, dip it in the egg mixture, letting any excess drip off. Finally, coat the chicken with the toasted nut mixture, pressing gently to help it adhere. Return the coated chicken breast to the prepared wire rack.
9. Bake until the chicken is cooked through and registers 160° F (71° C) on an instant-read thermometer, about 20 to 25 minutes.
10. Let the chicken rest for 5 to 10 minutes before slicing and serving.
