Almond Crusted Chicken

By smleonard

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)

Details

Servings 4
Preparation time 25mins
Cooking time 33mins

Preparation

Step 1

1) Place one chicken breast half between sheets of plastic wrap. With the flat side of meat mallet, pound chicken to 1/4 to 1/2 inch thickenss. 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 4-6 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 3-5 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.