- 4
Ingredients
- 1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces
- 2 apples, cut into thin wedges
- 3 tablespoons vegetable oil, plus more for frying
- Kosher salt
- 1/2 cup almond butter
- 1/3 cup milk
- 1 tablespoon honey
- 4 skinless, boneless chicken breasts (about 11/2 pounds)
- All-purpose flour, for dredging
- 2 cups panko breadcrumbs
- Lemon wedges, for serving
Preparation
Step 1
Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.
Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almond-fried-chicken-with-roasted-kale-and-apples.html?oc=linkback
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