I love it when random flavour experiments just work.
Usually, in my case, they don’t – so much so, that I’ve built up something of a reputation with my husband for cooking ‘weird things’!
So I surprised even myself last week when, in a still half-asleep state, my almond milk and basil flavoured breakfast smoothie concoction actually tasted nice.
After running immediately to Twitter for some kind of reassurance that I hadn’t gone completely insane, it turns out almond and basil are a match made in heaven.
So, with that said, I’ve used them to make some heavenly healthy comfort food that’s cheap, easy and even gluten free.
Sometimes, you just need a little comfort eatin’ to get you through the week. And sometimes, there’s nothing left to say except – eat these almond and basil chicken strips! They might sound weird, but they’re delicious and definitely not a recipe you’ll regret giving a go!
- 2 eggs
- 8-10 mini chicken breast fillets
- 6 tbsp ground almonds
- 3 tbsp dried basil
- generous pinch of nutmeg
- 1 tsp sea salt
Preheat the oven to 180C and lightly grease a baking tray with oil.
Beat the eggs together in a bowl. Then in a separate bowl, mix the almonds, basil, nutmeg and sea salt.
Take a chicken strip, dip it in egg, then coat it in the almond and basil mixture before placing on the baking tray. Repeat for all 8-10 strips.
(Tip: Dust your hands with ground almonds to stop the mixture from becoming too sticky.)
Bake the chicken strips in the preheated oven for around 20 minutes, until the chicken is cooked through.
Serve warm with your favourite dipping sauce. Enjoy!