Almond Crusted Chicken

Cubed fresh Italian bread works best for coarse bread crumbs. If you're short on time, you can substitute with store-bought bread crumbs.

Almond Crusted Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE CHICKEN:

  • 1

    cup cubed Italian baguette

  • 1

    ⁄2 cup sliced almonds

  • 2

    Tbsp. all-purpose flour

  • 2

    Tbsp. grated Parmesan

  • 1

    ⁄2 tsp. kosher salt

  • 2

    Tbsp. low-sodium chicken broth

  • 8

    chicken tenders, trimmed (1 lb.)

  • 1

    Tbsp. olive oil

  • FOR THE SAUCE, BLEND:

  • 1

    cup jarred roasted red peppers, drained

  • 1

    cup seeded, chopped Roma tomatoes

  • 1

    ⁄4 cup low-sodium chicken broth

  • HEAT:

  • 2

    tsp. olive oil

  • 1

    Tbsp. minced garlic

  • 1

    Tbsp. fresh lemon juice

  • Salt and red pepper flakes to taste

Directions

For the chicken, pulse baguette and almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan, and ½ tsp. salt in a separate shallow dish, and place 2 Tbsp. broth in a third shallow dish. Dredge chicken in flour mixture, then dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce. For the sauce, blend peppers, tomatoes, and ¼ cup broth in a food processor until smooth. Heat 2 tsp. oil in a saucepan over medium-high. Add garlic and cook 30 seconds. Stir in pepper mixture, bring to a simmer, and cook until thickened, about 7 minutes. Stir in lemon juice and season with salt and pepper flakes. Sauté chicken in 1 Tbsp. oil in a nonstick skillet over medium-high heat until golden brown, 3–4 minutes. Flip chicken and sauté until cooked through, 3–4 minutes more. Serve chicken with sauce. Nutrition Information: Per serving: 306 cal; 13g total fat (2g sat); 70mg chol; 512mg sodium; 15g carb; 2g fiber; 31g protein


Nutrition

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