Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts
Almond Crusted Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Almond-Coated Chicken Breasts

  • 4

    6-ounce boneless, skinless, chicken breast halves

  • Salt and freshly ground pepper

  • 2/3

    cup sliced, unblanched almonds

  • 2/3

    cup panko breadcrumbs

  • 2

    large eggs

  • 2

    tablespoons extra-virgin olive oil

Directions

1. Pat the chicken breasts dry with paper towels and place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper. 2. Pulse almonds in a food processor until coarsely chopped. In a medium bowl, combine the chopped nuts with the panko breadcrumbs. 3. In a shallow bowl, lightly whisk the eggs with a pinch of salt. Dip each piece of chicken into the eggs, let the excess drip away, the press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for 20 minutes until the crust sets. 4. Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil. Place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown, about 3 minutes on each side.

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