Almond-Crusted Chicken Breast with Spinach
This is a gluten free recipe.
½ cup almonds, toasted
3 Tablespoons extra virgin olive oil
1 garlic clove
Corse Salt and freshly ground pepper
2 boneless, skinless chicken breast halves
3 ounces baby spinach
Lemon wedges for serving
Preheat oven to 425 degrees. Pulse toasted almonds, oil, garlic and ½ teaspoon salt into a coarse paste in a food processor. Season chicken with salt and pepper. Rub almond paste over chicken dividing mixture evenly. Roast chicken on a baking sheet until cooked through (15-18 minutes). Transfer to a cutting board and slice. Serve chicken over baby spinach with lemon. wedges.