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
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.
Nutrition Facts (Almond-Crusted Chicken)
- Per serving:
- 276 kcal ,
- 11 g fat
- (1 g sat. fat ,
- 3 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 66 mg chol. ,
- 456 mg sodium ,
- 11 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 33 g pro.
Recipe Collections
Reviews (1)
Cindy Neuhaus
1369 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.