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
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
SAUTEED CHICKEN BREASTS WITH ALMONDS
Make and share this Sauteed Chicken Breasts With Almonds recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour with salt and pepper and dust the chicken breasts with it.
- Heat half the butter in a heavy pan.
- Brown the chicken breasts very slowly on both sides.
- Add the lemon juice, and season with the salt and pepper.
- Cover the pan and sauté gently, over low heat, until the chicken is tender, 10 to 15 minutes.
- Remove the chicken from pan.
- Add 2 tablespoons of butter to pan, put first the almonds and brown over low heat.
- Add onion and garlic, cook for one minute.
- Stir in the wine with the rest of butter.
- Return the chicken to pan and reheat.
- Put breasts in serving dish and spoon almonds and sauce over chicken.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 449.9, Fat 32.7, SaturatedFat 13.9, Cholesterol 133.5, Sodium 201.4, Carbohydrate 4.5, Fiber 1, Sugar 0.7, Protein 32.4
AMAZING CRUSTED CHICKEN
This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!
Provided by Chefbound
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
- Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
- Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 806.4 calories, Carbohydrate 55.9 g, Cholesterol 74.6 mg, Fat 48.3 g, Fiber 1.8 g, Protein 32.3 g, SaturatedFat 13.3 g, Sodium 1273.5 mg, Sugar 1.1 g
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.
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ALMOND CRUSTED CHICKEN {OVEN BAKED} - IFOODREAL.COM
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5/5 (16)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.
- Dip each strip into an egg mixture, coat completely in almond mixture and place on prepared baking sheet. Try to hold meat by the ends to prevent almonds sticking to your fingers, or rinse your fingers after each piece in a bowl with cold water.
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- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- Meanwhile, in a pot of salted boiling water, cook the carrots and potatoes for 20 minutes or until tender. Drain.
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