Almond Crusted Chicken with Kale Sweet Potato Mash

I first met my Aunt (my Uncle’s wife) a couple of years ago.  Not that our families are not close, but my father’s family is close and my mother’s family is close.  It’s just that my father and mother’s families are not close.  Long story but my parents were divorced when I was a baby and I am now 53.  Not too much contact in between.  Anyway, my sister has a deep desire to meet all her family and I was invited also.  So my Aunt served almond crusted chicken cutlet and it was very good.  This is not her recipe, but it is still good.  Also using almonds instead of bread crumbs is healthier.

Almond Crusted Chicken with Kale Sweet Potato Mash



  • olive oil cooking spray
  • 1 egg
  • 1 tabblespoon Dijon mustard
  • 6 tablespoons chickpea flour
  • 6 tablespoons almond flour
  • 1 teaspoon dried rosemary
  • 4 4-ounce boneless, skinless chicken breasts

Kale Sweet Potato Mash:

  • 2 sweet potatoes, peeled and diced
  • 8 ounces fresh kale, chopped (about 7 cups)

Balsamic-Orange Sauce:

  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons grated orange peel
  • 1/3 cup fresh orange juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon raw honey
  • 1/4 teaspoon sea salt


Preheat oven to 375 degrees F.  Prepare a roasting pan, but placing an oven-safe wire rack (like those for cooling baked goods) in a rimmed baking sheet.  Mist with cooking spray.  Also bring a large pot of water to a boil.

In a medium bowl, whisk together egg and mustard.  Place chickpea flour on a large plate and the almond flour and rosemary on a separate plate.

Dredge chicken in chickpea flour, dip in egg mixture, then dip in the almond-rosemary mixture, pressing to coat.  Transfer to prepared roasting pan.  Repeat with remaining chicken.

Lightly spray the coated chicken with cooking spray and bake until no longer pink in the center, about 25 minutes.  Prick the chicken  with a fork to see that the juices run clear.

Meanwhile, add the potatoes to the boiling water.  Reduce heat to medium, cover, and cook for 10 minutes.  Add kale, cover, and cook until the potatoes are tender, an additional 10 minutes.  Drain and return everything to the pot.

While the potatoes are cooking, heat a small saucepan, over medium high heat and add the broth, orange peel, orange juice, and vinegar.  Bring to a boil and reduce to 1/2 cup.  This will take about 5 minutes.

To the potato mixture, add milk, honey, and season with salt.  Roughly mash the potatoes, leaving it chunky.

To serve:  Divide the chicken and potato mixture among serving plates.  Drizzle with orange sauce.

Serves 4.

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