Almond Crust Chicken with Beetroot & Yoghurt Dip

This is a quick easy family favourite and the almonds are a lovely alternative to breadcrumbs.

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 almonds

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 the same hand dip the chicken into the flour, 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 baked sweet potato fries.

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