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.

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Almond-Crusted Chicken

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4.0 by 58 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 8 mins

Almond-Crusted Chicken

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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Reviews (1)

58 Ratings
793 Days Ago
2 stars, mild---and we thought boring--flavor. Very little flavor from the almonds, and I don't think the buttermilk complemented the taste. Great crunch from the panko, but this is WAY under seasoned---salt & pepper well before you coat the chicken, and add more salt to the coating mix. Not hard to make.

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