Almond-Crusted Chicken

The chicken for this low-fat main dish recipe is first dipped in an egg mixture and then rolled in an almond mixture to give it a crunchy texture. The quickly wilted spinach complements the crusted chicken.

Almond-Crusted Chicken + enlarge image
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56 users rated this recipe an average rating of 4.0
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 lb. 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 flat side of 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 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 same skillet cook shallot in drippings 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 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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