Almond-Crusted Chicken

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2 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 8 mins
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Almond-Crusted Chicken
Ingredients
4
skinless, boneless chicken breast halves (1 to 1-1/4 pound total)
1
egg, lightly beaten
2
tablespoons buttermilk
1/2
cup finely chopped almonds
1/2
cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
2
teaspoons snipped fresh rosemary
1/4
teaspoon salt
1
tablespoon peanut oil or canola oil
1
shallot, chopped
8
cups fresh spinach leaves
1/4
teaspoon salt
 
Freshly ground black pepper
 
Fresh mint leaves (optional)
Directions
  1. Place one chicken breast half between sheets of plastic wrap. With the flat side of a meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.
  2. In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
  3. In a 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.
  4. In the same skillet cook shallot in drippings for 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle with pepper and, if desired, mint.
Nutrition Facts (Almond-Crusted Chicken)
    Per serving:
  • 276 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 456 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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