Almond crusted chicken

Original recipe here: https://www.play party plan.com/paleo-almond-chicken-recipe/

My version is below. I serve with roasted green beans and fresh garlic.

Ingredients

• 3/4 cup unsalted almonds 
• 1tspgarlic powder
• 1/2tsppaprika
• 1/2tspdried oregano
• 1/2tspdried thyme
• 1/2tspsalt (or less if you are watching sodium)
• 1egg, beaten 
• 1 pound chicken tenderloins 
• 1 tbsp coconut oil preferably or avocado oil
• Pam 
• Coconut shavings (haven’t had yet but I think it would be good to add to chicken when you are almost done cooking)

Directions:

1. Get a medium to large sized pan. 
2. Combine the first six ingredients (through the salt) in a food processor. Pulse until the almonds are chopped fairly small.
3. Pour the almond mixture in a shallow bowl.
4. Pour the beaten egg in a shallow bowl.
5. Salt the front and back of each piece of chicken (I did not add additional salt). Heat a large pan over medium high heat w 1-2 tbsp coconut oil or avocado oil. Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
6. Place the chicken in the hot pan w oil. Spray the top of the chicken w Pam and then flip after 4-7 minutes (once crispy and cooked halfway through). 
7. Finish cooking for 2-5 minutes on the other side. Always use a cooking thermometer and get to 165* so you don’t over or under cook. You can also finish cooking in a 350* oven for 10-15 minutes as well. 
8. Let rest for 3 minutes to let juices redistribute
9. Serve hot. Goes great with oven roasted green beans!