Almond-Crusted Chicken

By newbaucher

The chicken for this low-fat main dish recipe is first dipped in an egg mixture and then rolled in an almond mixture to give it a crunchy texture. The quickly wilted spinach complements the crusted chicken.

Ingredients

• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
• 2 Tbsp. buttermilk
• 1/2 cup finely chopped almonds
• 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
• 2 tsp. snipped fresh rosemary
• 1/4 tsp. salt
• 1 Tbsp. peanut oil or canola oil
• 1 shallot, chopped
• 8 cups fresh spinach leaves
• 1/4 tsp. salt
• Freshly ground black pepper
• Fresh mint leaves (optional)

Preparation

Step 1

1Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.2In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.3In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.4In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint. Makes 4 servings.

Nutrition Facts
Calories 276, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 66 mg, Sodium 456 mg, Carbohydrate 11 g, Total Sugar 2 g, Fiber 3 g, Protein 33 g. Daily Values: Vitamin C 31%, Calcium 12%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet