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
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
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 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 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 FINGERS
Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart's content.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 4.4 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 1.3 g, Protein 26 g, SaturatedFat 1.1 g, Sodium 146.8 mg, Sugar 0.3 g
ALMOND CRUSTED CHICKEN FINGERS
Lovely crunchy almond chicken, serve with coleslaw and oven fries, for a nice summer supper. from the local newpaper.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees,.
- Lightly grease a baking sheet.
- In a shallow bowl, whisk milk and egg together.
- Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
- To each bowl, stir in 1/4 teaspoon salt.
- Slice chicken into finger size strips.
- Sprinkle both sides of chicken with salt and pepper.
- Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
- Heat oil in a large frying pan over medium high heat.
- Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
- Chicken will not be cooked through.
- Transfer to baking sheet.
- Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.
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
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
CHICKEN PAILLARD WITH ARUGULA AND APPLE
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.
- Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.
- Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.
- In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.
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
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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5/5 (15)Total Time 45 minsCategory DinnerCalories 109 per serving
- Preheat oven to 450 F degrees. Line large baking sheet with unbleached parchment paper, spray well with cooking spray and set aside.
- In one small bowl, mix ground almonds, garlic (onion) powder, oregano (basil), salt and pepper. In another small bowl, whisk the eggs.
- Wash chicken breasts and pat dry with paper towel. Cut into 1/2 inch thick strips lengthwise. Place a few on a cutting board, cover with a piece of plastic wrap and pound with meat tenderizer a few times. Repeat with remaining pieces.
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5/5 (2)Total Time 30 minsServings 4Calories 562 per serving
- Stir flour, sesame seeds, 1 teaspoon salt, and ½ teaspoon pepper on a plate. Lightly beat eggs in a shallow bowl. Dip cutlets in beaten egg, allowing excess to drip off. Dredge in flour mixture, pressing to adhere.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 2 cutlets and cook, flipping once, until browned and a thermometer inserted in cutlet registers 165°F, about 4 minutes per side. Wipe skillet clean and repeat with 1 tablespoon oil and remaining cutlets.
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5/5 Total Time 30 minsServings 4
- Preheat the oven to 425°. In a large bowl, combine the 1/3 cup of olive oil with the paprika, cumin, cayenne and garlic. Stir in the vinegar and season with salt and pepper. Add the wings and almonds and toss. Spread the wings and almonds on a large baking sheet in a single layer and roast for about 25 minutes, until cooked through.
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- Transfer chicken to 400 degree oven and bake 18 to 20 minutes or until internal temperature reaches 165 degrees F, turning once (you can put the chicken in the oven as the sweet potatoes finish cooking). If desired, finish chicken under broiler for extra crispness: Set broiler to high. Place chicken 4 to 5 inches from broiler and cook 2 to 3 minutes or until golden brown; watching very carefully.
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