Going Nuts....

I just want to start out by saying I am really not a fan of Rachel Ray. Her cooking methods and products don't appeal to me. That being said, I was watching t.v the other day (on the 28th) and like always, flipped to the food network and 30 minute meals was on. Whatever, I leave it on and start reading. As the time passes I realize that she is making something that I might be able to eat! It sounds amazing....Almond Crusted Chicken with this creamy white sauce called Scallion Beurre Blanc. I love almonds and they are ok for me to eat, but what else is in it.....bread crumbs, crap! As I keep watching she is now using heavy cream and white wine for her sauce. Forget about it. But wait, I have an idea. Why couldn't I subsitute the bread crumbs for let's say...yeast-free Rye Wasa Crisps? And for the sauce, try a Scallion Yogurt sauce instead? I could do this...and I did. I did, I did, I did. And oh, I did it good! By doing this good deed, I transformed this into a low-carb dish, that the whole family loved! Fried chicken on a detox?! Who would have thought? Oh and if a yogurt sauce isn't your thing, keep an eye out for my hollandaise sauce. It goes beautiful with this as well! My version came out like this:

Almond Chicken


2 scallions, whites and greens, very finely chopped
1/4 cup lemon juice - eyeball it
1 garlic clove, pressed
4 tablespoons Greek-cheese style Yogurt
1 large egg
8 pieces organic chicken breast cutlets, 1 1/4 pounds
1/4 Raw almonds 
1/2 cup almond meal
1/4 cup of brown rice flour 
1/4 teaspoon grated nutmeg, eyeball it
sea salt and pepper
1/4 cup safflower oil
1 tablespoon of butter


Combine the scallions, lemon juice, garlic and whisk in 4 tablespoons yogurt seasoned with sea salt and pepper in a saucepan over medium heat 5 to 6 minutes.

While the sauce is working, beat egg and set chicken into it. Combine almonds, nutmeg, salt and pepper in a food processor and grind. combine almond mixture with brown rice flour and almond meal. Remove chicken from the egg and coat in the almond mixture.

Preheat oven to 250 degrees F.

Heat 3 tablespoons oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
Place 2 cutlets on each dinner plate and spoon a bit of Yogurt sauce down over top of the cutlets. Enjoy!