Almond Crusted Chicken with Oregano and Thyme

Preheat oven to 210C (410F) and cover two 30cm (18in) baking trays with foil and brush very lightly or spray with olive oil.

Place your chicken in a small plastic bag or in between two sheets of glad-wrap and bash with a kitchen mallet until flat and even (I usually bash it till the whole thing is as flat as that little tail bit on the breast). Then cut into wide strips or leave whole.

Place almond meal, oregano and thyme in a food processor and pulse until herbs are all blitzed and combined with the meal. Add garlic oil or oil and garlic and pulse until combined. Scatter a third of this mixture onto a plate and set aside the rest. Beat eggs in a shallow dish with salt and pepper to taste. And sprinkle flour onto a plate.

Get chicken and cover lightly in flour, making sure it is completely covered, dip into egg and wipe of any excess then coat in almond meal mixture. Then, place onto baking tray and repeat with the rest of the chicken, topping off the plate of almond meal when it runs low (this stops it all from clogging together).

Place baking tray into oven and bake until chicken is cooked (around 20 – 25 minutes). If you are worried about cooking chicken and knowing when it is cooked a good way to tell is to press down on the meat, if it is firm then the meat is cooked. If you are super worried, cut the thickest one open and test to see if it is cooked. We like our chicken nice and tender so we tend not to worry if it has a slight pinkish tinge to it, you do not however, want it very pink and squidgy.

Serve with veggies or even with pasta and a simple tomato sauce. And cover with a squeeze of lemon juice.