ALMOND CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat the oven to 350 degrees F. Place rack on a baking sheet.
- Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
- Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams
ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
- Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
ALMOND CRUSTED CHICKEN
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Provided by Recipe Reader
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
ALMOND -CRUSTED CHICKEN BREASTS
Make and share this Almond -Crusted Chicken Breasts recipe from Food.com.
Provided by Malriah
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Lightly crush almonds with your hands.
- Place chicken breasts between two pieces of plastic wrap and flatten with meat mallet.
- Season chicken with salt and pepper, then dredge in flour.
- Mix egg and water together.
- Dip chicken in egg wash.
- Press almonds onto chicken, being sure to fully coat each breast.
- Butter a baking sheet.
- Place chicken on sheet and bake for 15-20 minutes.
- While chicken is baking combine lemon juice, butter and basil.
- Drizzle butter of cooked chicken breasts.
Nutrition Facts : Calories 478.1, Fat 31.8, SaturatedFat 9.4, Cholesterol 151.8, Sodium 176.5, Carbohydrate 13, Fiber 4.3, Sugar 1.8, Protein 37.1
ALMOND CRUSTED CHICKEN BREASTS
Make and share this Almond Crusted Chicken Breasts recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts to 1/2-inch thick.
- In a blender or food processor, finely grind the almonds.
- Combine the almonds, bread crumbs and salt on a plate.
- Whip the egg white and water together.
- Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
- Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
- Remove the chicken from the skillet and keep warm.
- Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
- Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.
Nutrition Facts : Calories 393.2, Fat 18.7, SaturatedFat 2.5, Cholesterol 109, Sodium 569.3, Carbohydrate 10.6, Fiber 2.2, Sugar 1.6, Protein 41.3
ALMOND-CRUSTED CHICKEN
Finely chopped almonds make a crunchy coating for these juicy chicken breasts paired with a simple salad with sherry vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
- Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
- Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.
Nutrition Facts : Calories 570 calorie, Fat 37 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 280 milligrams, Carbohydrate 10 grams, Fiber 6 grams, Protein 50 grams
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
- While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
- Preheat oven to 250 degrees F.
- Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
- Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
- Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
ALMOND CRUSTED CHICKEN BREAST
Make and share this Almond Crusted Chicken Breast recipe from Food.com.
Provided by keepgettinbetter
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place almond flour in a bowl and season with salt and pepper.
- Place almonds in seperate bowl, and set aside.
- Place eggs in a bowl with water, beat lightly.
- Dip chicken into eggs wiping away excess with fingers.
- Dip chicken into almond flour mixture.
- Dip into egg mixture again.
- Now coat thoroughly with almonds.
- Heat butter and oil in oven-proof skillet over medium heat.
- Saute chicken until nicely browned, about 3 minutes, and turn over.
- Cook one minute more, then transfer pan to oven and bake until chicken is cooked through.
Nutrition Facts : Calories 827.7, Fat 66.9, SaturatedFat 12.9, Cholesterol 310.5, Sodium 229.3, Carbohydrate 14, Fiber 8.1, Sugar 3.7, Protein 48.3
ALMOND CRUSTED CHICKEN
I found this recipe in Fitness Magazine and it sounds pretty tasty (and healthy!)... can't wait to try it!
Provided by lovindisney
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400�°F.
- Mix the brown sugar, garlic salt and almonds in a bowl.
- Coat each chicken breast in the almond/sugar mixture and place on a baking sheet.
- Take any remaining mixture and sprinkle on chicken breasts, patting down firmly.
- Bake for 18 minutes or until a meat thermometer registers 180°F when inserted in the thickest part of the chicken.
- Garnish with parsley if desired.
Nutrition Facts : Calories 250.2, Fat 7.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 121, Carbohydrate 15.6, Fiber 1.4, Sugar 13.8, Protein 29.8
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Estimated Reading Time 5 mins
- Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper and lightly brush the parchment paper with cooking oil. (This step facilitates the browning of the bottom of the chicken.)
- Place each chicken breast between 2 sheets of parchment paper and pound gently from the centre out towards the edges with a mallet, to an even ¾” thickness (approximately).
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- In a rimmed plate or a pie plate, add coarsely chopped almonds, breadcrumbs, Parmesan cheese, thyme, garlic powder, paprika, salt and pepper; mix to combine.
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