ALMOND-CRUSTED CHICKEN
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
- Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.
ALMOND CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat the oven to 350 degrees F. Place rack on a baking sheet.
- Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
- Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams
ALMOND CRUSTED CHICKEN
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Provided by Recipe Reader
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
- In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
- When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
- In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
- Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
Provided by Almond Board
Categories Trusted Brands: Recipes and Tips Almond Board
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 17.1 g, Cholesterol 64.6 mg, Fat 18.8 g, Fiber 4 g, Protein 31.1 g, SaturatedFat 2.5 g, Sodium 390 mg, Sugar 5 g
ALMOND-CRUSTED CHICKEN
Finely chopped almonds make a crunchy coating for these juicy chicken breasts paired with a simple salad with sherry vinaigrette.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the almonds in a mini-chopper or food processor and pulse until finely chopped. Transfer to a shallow dish and stir in the pimenton. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip the chicken into the egg white and shake off any excess. Dredge the chicken in the almonds to coat. Place on a baking sheet, cover and refrigerate for 20 minutes.
- Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add the butter and 1 tablespoon of the oil. Place the chicken smooth-side down in the pan and increase the heat to medium-high. Cook, turning once, until a golden brown crust forms, 3 to 4 minutes per side. Transfer the chicken to the prepared baking sheet and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 20 minutes.
- Whisk together the vinegar and salt and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil. Add the salad greens and toss to coat. Divide the salad evenly among 4 plates and serve with a piece of chicken.
Nutrition Facts : Calories 570 calorie, Fat 37 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 280 milligrams, Carbohydrate 10 grams, Fiber 6 grams, Protein 50 grams
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
ALMOND CRUSTED CHICKEN TENDER SALAD WITH ORANGE-TERIYAKI-HONEY DRESSING
Steps:
- 1. Season chicken tenders with pepper. 2. Beat egg with teriyaki sauce in shallow bowl until well blended. 3. Place flour in shallow dish. 4. Combine bread crumbs and almonds together in separate shallow dish. 5. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. 6. In 12-inch skillet, heat 2 Tbsp. vegetable oil over medium-high heat. 7. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. 8. Divide salad greens among 4 dinner plates.
ALMOND CRUSTED CHICKEN CUTLETS WITH SCALLION BEURRE BLANC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
- While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
- Preheat oven to 250 degrees F.
- Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
- Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
- Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD
From Cook's Illustrated. "It should take about 10 seconds to process the almonds into fine crumbs-don't overprocess or the nuts will become oily. If you like, serve with couscous."
Provided by swissms
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
- Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
- Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Nutrition Facts : Calories 507, Fat 42.4, SaturatedFat 5.4, Cholesterol 105.8, Sodium 176.6, Carbohydrate 24.3, Fiber 5.8, Sugar 8.4, Protein 11.6
ALMOND CRUSTED CHICKEN WITH A STRAWBERRY BALSAMIC SAUCE
Almonds are loaded with good fats that keep you full longer and are bursting with vitamin E, an antioxidant that bolsters the immune system. The combination of the tender and crunchy almond crust combined with a savory strawberry sauce is definitely a winner! A subtle hint of balsamic vinegar adds a nice extra layer of flavor.
Provided by Cheese Please
Categories High Protein
Time 40m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 350. In a food processor, process almonds for 1-2 minutes to a chunky bread crumb consistency. Set aside.
- Lightly pound chicken breast into 1/2" - 1" pieces. The easiest way to do this is to cover the chicken breast with saran wrap using the smooth side of a kitchen mallet.
- Dip chicken into a bowl containing the egg white, followed by dipping the chicken into the almond mixture. Coat each chicken breast with almond crumbs on each side. Place is a glass baking dish. Bake chicken for 30-35 minutes.
- For the strawberry sauce, combine the strawberries, sugar, and balsamic in a food processor. Place strawberry mixture in a stove top pan and add chicken broth, cornstarch and rosemary. Bring to a low boil and then reduce heat. Simmer for 5 minutes.
- Top tender chicken breasts with the strawberry balsamic sauce and garnish with extra fresh rosemary. Bon Appetit!
Nutrition Facts : Calories 278.1, Fat 12.2, SaturatedFat 1.4, Cholesterol 75.5, Sodium 234, Carbohydrate 12.2, Fiber 2.7, Sugar 6.4, Protein 30
ALMOND CRUSTED CHICKEN BREASTS
I adopted this orphan recipe. Poor thing--nobody wanted it, but it sounded so good I decided to give it a home in my kitchen! I am tweaking it just a wee bit to suit my preferences, but not much. I will make it this weekend and post pictures.
Provided by Ellen Bales
Categories Chicken
Time 50m
Number Of Ingredients 8
Steps:
- 1. With hands, lightly crush almonds into small pieces; reserve.
- 2. Lightly flatten chicken breasts and season with salt and pepper to taste. Dredge chicken in flour and pat off the excess. Dip chicken in egg beaten with 2 teaspoons of water. Press each chicken breast in almonds, covering each piece well.
- 3. Place chicken breasts on a buttered baking sheet.
- 4. Bake in a preheated 350-degree oven for 30 to 40 minutes or until chicken is done and almonds are golden.
- 5. Meanwhile, in a small bowl, combine the melted butter, lemon juice and basil.
- 6. Drizzle over cooked chicken breasts and serve.
COCONUT-ALMOND CRUSTED CHICKEN FINGERS
These are delicious! They are a little different than usual so they keep things interesting. Try one of the many, many dip recipes here on 'zaar to jazz them up even more. I use my own dip: recipe #385479
Provided by Realtor by day
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F Spray a baking sheet with olive oil.
- Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
- Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
- Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.
Nutrition Facts : Calories 249.5, Fat 21.8, SaturatedFat 13.4, Cholesterol 38.2, Sodium 552.1, Carbohydrate 13.5, Fiber 1, Sugar 6, Protein 1.5
ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES
Steps:
- Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
- In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
- When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
- In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
- Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)
ALMOND CRUSTED CHICKEN TENDER SALAD
From the Kikkoman website:www.yourteriyaki.com. Since it is from their website, they recommend the Kikkoman brand of marinade, bread crumbs and Orange-Teriyaki-Honey dressing. I say use your own favorite brand.
Provided by Bobtail
Categories Chicken
Time 18m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Dressing preparation.
- Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
- Set aside.
- Salad preparation.
- Season chicken tenders with pepper.
- Beat egg with the tablespoons of teriyaki sauce in shallow bowl until well blended.
- Place flour in shallow dish.
- Combine bread crumbs and almonds in another shallow dish.
- Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.
- In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat.
- Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.
- Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with an orange-teriyaki-honey dressing (Kikkoman recommended).
Nutrition Facts : Calories 619.3, Fat 33, SaturatedFat 4.4, Cholesterol 118.7, Sodium 1053.9, Carbohydrate 45.1, Fiber 4.7, Sugar 19.5, Protein 37
ALMOND CRUSTED CHICKEN FINGERS
Lovely crunchy almond chicken, serve with coleslaw and oven fries, for a nice summer supper. from the local newpaper.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400f degrees,.
- Lightly grease a baking sheet.
- In a shallow bowl, whisk milk and egg together.
- Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
- To each bowl, stir in 1/4 teaspoon salt.
- Slice chicken into finger size strips.
- Sprinkle both sides of chicken with salt and pepper.
- Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
- Heat oil in a large frying pan over medium high heat.
- Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
- Chicken will not be cooked through.
- Transfer to baking sheet.
- Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.
ALMOND CRUSTED CHICKEN WITH TOMATO CITRUS SAUCE
Chicken breasts coated in an almond seasoned flour and sauteed, then topped with a tomato/orange/herb sauce that could be citrus heaven! Elegant and unique enough for guests, tasty enough for down home cookin'!
Provided by Justin Parrott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm.
- To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
- When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 16.5 g, Cholesterol 90.3 mg, Fat 42.6 g, Fiber 5.4 g, Protein 34.9 g, SaturatedFat 9.3 g, Sodium 178.3 mg, Sugar 5.8 g
ALMOND-CRUSTED CHICKEN FINGERS
Steps:
- 1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. 2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish. 3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side. 4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. Nutrition Per serving: 174 calories; 4 g fat ( 1 g sat , 2 g mono ); 66 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium. Nutrition Bonus: Selenium (31% daily value). Exchanges: 3 very lean meat, 1/2 fat
ALMOND-CRUSTED CATALAN CHICKEN
This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover.
Provided by Mirj2338
Categories Whole Chicken
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Add the chicken, turning to coat.
- Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
- In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil.
- Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture.
- Place the chicken in single layer in a lightly greased shallow baking pan.
- Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
ALMOND-CRUSTED CHICKEN SALAD
Steps:
- Dressing Whisk together teriyaki sauce, olive oil, honey, vinegar & orange peel. Chicken Salad Season chicken w/pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs & almonds in another shallow dish. Dust both sides of chicken w/flour, then dip into egg mixture & finally coat w/almond mixture. In 12 " skillet, heat 2 tbs vegetable oil over medium-high heat. Add chicken & cook 6 to 7 minutes, or until no longer pink in center, turning over once & adding more oil as needed. divide salad greens among 4 dinner plates. Arrange chicken & orange segments on greens. Serve w/dressing.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #5-ingredients-or-less #main-dish #poultry #easy #chicken #dietary #low-sodium #low-saturated-fat #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts
You'll also love
Health Benefits
Almond-crusted chicken recipe is a healthy meal that comes with various health benefits. Almond flour is an excellent alternative to traditional flour, and it is high in protein, fiber, vitamins, and minerals. Almonds contain healthy fats that are good for your heart, and they help to lower bad cholesterol levels in your blood. Eating almond-crusted chicken helps to boost your energy levels, regulate your blood sugar, and keep you feeling full for a longer period.Preparation
To prepare almond-crusted chicken, start by buying quality chicken cutlets or chicken breasts. You can also make almond flour at home by grinding raw almonds in a food processor until they become a fine powder. Alternatively, you can buy pre-made almond flour from your local grocery store.Ingredients
- Chicken cutlets or breast
- Almond flour or crushed almonds
- Egg wash (beaten eggs)
- Salt and pepper
- Seasonings (optional)
- Olive oil or cooking spray
Instructions
- Preheat your oven to 400°F (200°C).
- Season your chicken cutlets or breasts with salt, pepper, and any other desired spices or seasonings.
- Coat your chicken with the beaten eggs, making sure to coat both sides.
- Dredge your chicken in almond flour or crushed almonds, making sure to coat both sides.
- Place your chicken on a baking sheet lined with parchment paper or a silicone mat.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the almond coating is golden brown and crispy.
- Remove the chicken from the oven, let it cool for a few minutes, and serve with your favorite side dish.