Dukkah-Spiced Chicken

Main Dishes, <21g carb, <401 cal,

Per Serving Dukkah-Spiced Chicken
Makes: 4 servings
Serving Size: 4 oz chicken
Calories	320
Fat	19	g
Saturated Fat	2.2	g
Trans Fat	0	g
Carbohydrate	12	g
Fiber	4	g
Sugars	2	g
Cholesterol	65	mg
Sodium	365	mg
Potassium	480	mg
Protein	29	g
Phosphorus	310	mg
Choices: Carbohydrate 1, Lean Protein 4, Fat 2

Ingredients

Dukkah
2/3	cup	hazelnuts (for convenience, look for skinned hazelnuts)
2	Tbsp.	coriander seeds
2	Tbsp.	sesame seeds
2	Tbsp.	cumin seeds
1/2	tsp.	kosher salt
2 1/2	Tbsp.	flour
1/2	cup	low-fat buttermilk
2	tsp.	Dijon mustard
4		(4-oz) boneless, skinless chicken breasts
		Parchment paper
		Olive oil cooking spray

Prepare the Dukkah: Preheat the oven to 400 F. Add the hazelnuts toa baking sheet and toast in the oven for 5 to 7 minutes, until lightly browned. If you’re using nuts with skins, remove the nuts from the oven and place them on a clean dish towel. Fold the towel over the nuts and knead gently to remove the skins. Discard the skins.
Add the hazelnuts; coriander, sesame, and cumin seeds; salt; and pepper to a small skillet. Toast the mixture over medium heat for 2 minutes, until fragrant. Add the nut mixture to a food processor and process just until coarsely chopped. Do not process to a paste.
For the chicken: Add the flour to a plate. Place the buttermilk and mustard in a shallow bowl and whisk until blended. Add the Dukkah to another plate.
Coat both sides of each piece of chicken with flour; shake off the excess. Dip the chicken in the buttermilk mixture and then coat with the Dukkah. Discard any unused flour, buttermilk mixture, and Dukkah.
Add a piece of parchment paper to the baking sheet you used to toast the nuts. Arrange the chicken breasts on the baking sheet. Mist each piece of chicken breast with 2 quick spritzes of olive oil cooking spray. Bake the chicken at 400 F for 25 minutes, or until it is cooked through.