Sunflower Seed Crusted Chicken

h2Chef’s Note:/h2
p I listen. Many of the people that look at my recipes say that they have nut allergies. Some try to keep gluten free. Like me, many like a crunchy crust on otherwise boring chicken or fish. Inspired by a reader that said she used seeds to coat her chicken here is a “crunchy” nut free, gluten free but NOT flavor free recipe. Best of all, it is a flash to make./p
h2Ingredients/h2
ol
li2 tbsp. olive oil/li
li1 tsp. dry oregano (or basil or tarragon)/li
li2 tsp. fresh parsley chopped/li
li1 clove of garlic, peeled and grated/li
lisalt and pepper to taste an(d your doctor’s recommendations)/li
lizest and juice of ½ lemon/li
li¼ tsp. dijon mustard/li
li2 chicken breasts or thighs/li
li5 tbsp. Roasted UNSALTED sunflower seeds./li
li½ tsp. Paprika/li
/ol
h2Preparation/h2
ol
liCombine oil, dry herb, parsley, garlic, salt, pepper, lemon zest, and mustard in a bowl./li
liMix together and add the chicken./li
liMarinate for at least ½ hour but can be overnight./li
liPlace chicken in a baking pan./li
liSpoon lemon juice over the chicken pieces./li
liSprinkle with the sunflower seeds, and press them slightly into the chicken./li
liSprinkle with Paprika./li
liBake at 350° for 30 minutes./li
liTurn the oven up to 400° and bake for 5-7 minutes more until the crust begins to brown./li
/ol
h2Nutrition Facts/h2
pRecipe Serves 2br /
Carbohydrates: 4g per serving/p
pciteSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a/cite/p
p class="small-note"Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist./p