Nutty Roasted Chicken Breast with Camel Milk Sauce

Cooking Time: 20 Minutes
Preparation Time: 10 Minutes

The link between Nuts and Camel Milk explained 

Do you also have the habit that you cannot stop once you start nibbling on a bowl of nuts? I am not too sure if it is a good habit or a bad habit because bad habits are not too good for you but nuts are good for you.

Personally I love nuts. They are packed with heart-healthy fats, protein, vitamins and minerals. Nature gives us nuts for that health reason or else nuts would not exist I believe. Nature’s never asked us to pair nuts with salt or sugar and make them un-healthy. Neither does nature fry nuts in oil. Dry roasting does bring out lots of flavor and is a good way to make the best of nature’s gift.

Nature gives us more natural healthy foods and Camel Milk is another one of nature’s healthy gifts to us mortals. I love nuts and I love healthy food. So how do I combine nuts and Camel Milk, I came up with this idea to pair them side by side and make a great dish from two of the finest natural ingredients nature has to offer. I use pasteurized Camel Milk in this recipe but you can use Raw Camel Milk also because we are going to cook the milk.

Ingredients:     Serves 4

For the nutty chicken:

  • 4 skinless, boneless chicken breasts
  • 4oz mixed nuts (hazelnuts, walnuts, almonds)
  • 1 small free range egg
  • Himalaya rock salt/pepper

For the sauce:

  • 2 Cups Camel Milk
  • 1/4 cup rice flour
  • 2 Tbsp Ghee
  • Himalaya rock salt/pepper
  • Pinch of cayenne pepper


  • Grind the nuts coarse to fine in a blender, add the egg and combine.
  • Melt the ghee in a stockpot add the flour and mix well.
  • Allow to cook for a minute on low heat.
  • While stirring add the Camel Milk. When you have a sauce, season with salt, pepper and cayenne pepper. Cook on low heat for another minute and keep warm.
  • Season the chicken breast with salt and pepper and cover with the nut/egg mix.
  • Heat a slightly greased skillet on medium heat. When the skillet is hot add the chicken breast, raw side down. Fry without moving for 3 minutes.
  • Transfer the pan to a pre-heated 375 F oven and bake for 10 to 12 minutes. Time may vary depending on the thickness of your chicken breast.
  • Place a chicken breast on a plate, apply the Camel Milk sauce and serve the dish with a salad.

The link between Nuts and Camel Milk explained