This is a quick easy family favourite and the almonds are a lovely alternative to breadcrumbs. Perfect with the beetroot and yogurt dip but what harm if the kids use a little ketchup instead 🙂

Crunchy Almond Chicken with Beetroot and Yoghurt

Serves 4
4 chicken breasts off the bone, flattened
4 tbsp plain flour
2 eggs beaten
75g flaked almond

Oven at 180C
Spray a baking tray with a few sprays of oil
Tip flour onto a flat plate
Tip egg into a shallow bowl
Tip the flaked almonds onto a flat plate
Line them up flour egg almonds in that order
Season the chicken well,
With one hand dip the chicken into the flour, cover on both sides, then into the egg (both sides) then into the flaked almonds, pressing down well to cover the chicken .
Remove to the baking tray. Repeat for all 4 breasts. Spray the chicken with a few sprays of oil then bake until golden brown and cooked through about 15 minutes, Half way through, flip the chicken over.
(You could brown them on the pan in oil first and finish in the oven but I prefer this lower oil method)
Serve with some beetroot and Yoghurt dip and sweet potato chips.

Yoghurt and Beetroot dip
150gr cooked beetroot
1 clove of garlic peeled and mashed
1 tsp ground cumin
1 tbsp fresh chopped dill (optional if you don’t have it)
4 tbsp greek style natural yoghurt
1 tbsp chopped chilis in oil
Blend everything to a smooth puree and serve