0 Picture
Ingredients
- 4 Boneless, skinless chicken breasts
- 1 c. chopped almonds
- 4 Tbsp. unsalted butter, cut into 4 pieces
- 1 medium shallot, minced
- 1 c. panko bread crumbs
- 2 Tsp. finely grated zest from 1 lemon
- 1 Tsp. Minced fresh thyme leaves
- 1/8 Tsp. cayenne pepper
- 3 lg. Eggs
- 2 Tsp. Dijon mustard
- 1/4 Tsp. ground black pepper
- 1 C. flour
Details
Servings 3
Preparation
Step 1
Adjust oven rack to lower-middle position and turn on oven to 350 deg. Using fork, poke thickest half of each breast 5 to 6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 tsp. kosher salt. Refrigerate uncovered while preparing coating.
Process nuts until they resemble coarse meal. Heat butter in skillet over medium heat, cook, swirling pan constantly until butter turns golden brown and has nutty aroma, 4 - 5 minutes. Add Shallot and 1/2 tsp salt, stirring constantly until just beginning to brown. Reduce heat to med - low heat, add panko and ground nuts, cook until golden brown, 10 - 12 min. Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme and cayenne.
Lightly beat eggs, mustard, and pepper together in separate dish. Place flour in third dish. Pat chicken dry. Dredge each piece of chicken in flour, then coat with egg mixture then coat all sides of chicken with panko mix. Transfer chicken to clean wire rach set in baking dish. Bake 20 - 25 min. Let rest 5 min before serving with lemon wedges.
Review this recipe