Recipes and Cooking Almond-Crusted Chicken 4.1 (47) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2009 Print Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 8 mins Total Time: 33 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves (1 to 1-1/4 lb. total) 1 egg, lightly beaten 2 tablespoon buttermilk ½ cup finely chopped almonds ½ cup panko (Japanese-style bread crumbs) or fine dry bread crumbs 2 teaspoon snipped fresh rosemary ¼ teaspoon salt 1 tablespoon peanut oil or canola oil 1 shallot, chopped 8 cup fresh spinach leaves ¼ teaspoon salt Freshly ground black pepper Fresh mint leaves (optional) Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 276 Calories 11g Fat 11g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 276 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 66mg 22% Sodium 456mg 20% Total Carbohydrate 11g 4% Total Sugars 2g Protein 33g Vitamin C 18.3mg 92% Calcium 121.2mg 9% Iron 3.2mg 18% Potassium 700mg 15% Folate, total 145.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.