Almond Crusted Chicken Delight Food

ALMOND-CRUSTED CHICKEN DELIGHT

Steps:

• Rinse chicken with cold water prior to preparation.
• Preheat oven to 350°F.
• Coat chicken breasts with egg white.
• Sprinkle chicken with allspice, pepper, cayenne and red pepper flakes.
• Top chicken with slivered almonds.
• Add chicken to baking dish and cook for 30 to 35 minutes, until it is no longer pink.

ALMOND-CRUSTED CHICKEN

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

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

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.

ALMOND CRUSTED CHICKEN

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.

ALMOND -CRUSTED CHICKEN BREASTS

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.

ALMOND CRUSTED CHICKEN

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.

ALMOND DELIGHT CHICKEN

Steps:

• Pour cereal in a 1 gal. kitchen storage bag, then crush.
• Combine butter and garlic salt in shallow dish.
• Dip chicken in garlic butter mixture.
• Then in crushed cereal.
• Bake at 375°F for 30 to 35 minutes.
• Spoon warm sweet and sour sauce over chicken.

SPICED ALMOND-CRUSTED CHICKEN

Steps:

• Spiced almond coating:
• Place almonds in a small dry skillet over medium heat and toast until fragrant. Transfer to a small bowl. In same skillet, add sesame seeds and toast until golden brown. Transfer to bowl. Add coriander and cumin seeds to skillet and toast briefly until fragrant, stirring frequently to prevent burning. Transfer coriander and cumin to a food processor. Add almonds, sesame seeds, salt, pepper, and thyme, and pulse until finely ground, being careful not to overprocess to a paste. Transfer to a shallow dish.
• To prepare:.
• In a shallow dish, whisk together egg whites and 1 tablespoon water until slightly foamy. Place oil in a large nonstick skillet over medium-high heat.
• Dip chicken, one piece at a time, in the egg whites, allowing excess to drip off, then place in spiced almond mixture, completely coating both sides. Add chicken to skillet and cook until golden brown, turning once, approximately 8 to 10 minutes. Using a wide spatula, remove chicken to a plate lined with paper towels, taking care not to disturb coating.

ALMOND CRUSTED CHICKEN BREASTS

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.