Spiced Almond Crusted Chicken Food

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.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

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:

• 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.

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.