almond-crusted chicken

Servings Per Recipe 4 servings Calories276, Total Fat (g)11, Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)3, Cholesterol (mg)66, Sodium (mg)456, Carbohydrate (g)11, Total Sugar (g)2, Fiber (g)3, Protein (g)33, Vitamin C (DV%)31, Calcium (DV%)12, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie diet

almond-crusted chicken
almond-crusted chicken

PREP TIME

25

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings

Ingredients

  • 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)

  • 1 egg, lightly beaten

  • 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)

Directions

1. Place 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. 2. In 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. 3. In 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. 4. In 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.

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