1 cup raw almonds
1/4 cup paleo + whole30 mayonnaise
1/4 cup paleo + whole30 pesto
1 teaspoon salt
1 tablespoon olive oil
Kitchen Equipment Needed:
Parchment paper or aluminum foil (for easy cleanup)
Food processor with S-blade attachment
Preheat oven to 350ºF with the oven rack in the middle. Line the rimmed baking sheet with parchment paper or aluminum foil (for easy cleanup), and set in the wire rack.
Place the chicken breasts on the rimmed baking sheet. Evenly divide the pesto mixture on top of the 4 chicken breasts and spread in an even layer. Sprinkle the salt on top of the pesto topped chicken. Evenly divide the chopped almonds on top of the pesto mixture, and gently press the almonds into the pesto mixture with your hands to help it stick. Drizzle the top of the almond crusted chicken with olive oil.