CHICKEN AMANDINE WITH GREEN BEANS AND LEMON BUTTER

By ldelmas

Ingredients

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• 7, 2011 7, 2011
• Get Rocco DiSpirito's Delicious Recipes Here!
• CHICKEN AMANDINE WITH GREEN BEANS AND LEMON BUTTER
• 4 4
• INGREDIENTS
• 1/4 1/4 1/4 cup whole wheat fl our
• 1/2 1/2 1/2 cup whole wheat panko bread crumbs, such as Ian's
• All-Natural
• 1/2 1/2 1/2 cup toasted sliced almonds, broken into pieces
• 1/2 1/2 1/2 cup liquid egg substitute
• 4 4 4 skinless, boneless chicken breasts (4 ounces each)
• Salt
• Freshly ground black pepper
• Nonstick cooking spray
• 1 1 1 tablespoon unsalted butter
• 1 1 1 pound haricots verts or slim green beans, trimmed
• 2 2/ 3 3 cup low-fat, low-sodium chicken broth
• 1/4 1/4 1/4 cup chopped fresh fl at-leaf parsley
• 1/4 1/4 1/4 cup fresh lemon juice

Preparation

Step 1

1 Preheat the oven to 400°F. Place a wire rack on a baking sheet lined with foil, and set it aside.
2 Put the flour in a shallow dish. Mix the panko and almonds in another shallow dish. In a shallow plate, put the egg substitute.
3 Season the chicken with salt and pepper to taste. Working in batches, dredge the chicken in the flour, shaking off any excess. Add the chicken to the egg substitute and coat completely. Add the chicken, a few pieces at a time, to the panko and almond mixture and coat completely.
4 Spread the chicken out on the wire rack. Spray lightly with cooking spray. Bake the chicken until the breading is golden and crispy and the chicken is cooked through, about 10 minutes. Remove the baking sheet from the oven, and tent the meat with foil to keep warm.
5 Heat a large nonstick sauté pan over medium-high heat. When hot, add the butter and green beans and cook, about 1 to 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer until the sauce has slightly thickened, about 2 minutes. Add the parsley and lemon juice and season with salt and pepper to taste.
6 Serve the chicken with the beans and the lemon-butter sauce.