Almond Crusted Chicken

By lorik

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

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

Details

Adapted from cuisineathome.com

Preparation

Step 1

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