Best Almond Crusted Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

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

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

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



Almond Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
4 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, melted
1 tablespoon sherry vinegar
5 cups mesclun salad greens

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



Almond Crusted Chicken image

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

4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped
1/4 cup dry white wine
1 lemon, cut into wedges

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



Almond-Crusted Curry Chicken Salad Tea Sandwiches image

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

1 cup toasted sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1 1/2 cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
3/4 teaspoon white-wine vinegar
3 tablespoons unsweetened shredded coconut, toasted
1/2 cup (1 stick) unsalted butter, room temperature
24 thin slices white bread

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



Almond Orange Crusted Chicken with Fennel Arugula Salad image

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

1 orange
2 large egg whites egg whites
¾ cup sliced almonds, coarsely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
1 serving Cooking spray
½ small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

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



Almond-Crusted Chicken image

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

1 cup whole unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large egg whites
4 boneless, skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
4 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
5 cups mesclun salad greens

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



Almond Orange Crusted Chicken with Fennel Arugula Salad image

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

1 orange
2 eggs whites
3/4 cup sliced almonds, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all purpose flour
4 pieces thin-sliced boneless, skinless chicken breast (about 1 pound total)
Cooking spray
1/2 small bulb of fennel, halved, cored and thinly sliced into half-moons (about 1 cup)
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoon fresh lemon juice

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



ALMOND CRUSTED CHICKEN TENDER SALAD WITH ORANGE-TERIYAKI-HONEY DRESSING image

Categories     Salad     Chicken     Fry

Yield 4

Number Of Ingredients 8

1 pound chicken breast tenders Freshly ground black pepper 1 egg
1 tablespoon Kikkoman Teriyaki Marinade & Sauce
1/2 cup all-purpose flour 1/2 cup dry bread crumbs
1/2 cup smoked almonds, finely chopped
2 to 3 tablespoons vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments
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



Almond Crusted Chicken Cutlets with Scallion Beurre Blanc image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces

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



Almond-Crusted Chicken Cutlets With Wilted Spinach-Orange Salad image

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

2 large eggs
1 teaspoon Dijon mustard
1 1/4 teaspoons grated orange zest (from 1 orange)
2 medium oranges, peel and pith removed, quartered through the ends and sliced crosswise into 1/4 inch thick pieces
salt
ground black pepper
1 cup sliced almonds, processed into fine crumbs in the food processor
1/2 cup panko breadcrumbs (Japanese-style bread crumbs)
4 boneless skinless chicken cutlets (5 to 6 ounces)
1/2 cup vegetable oil
5 ounces Baby Spinach (about 6 cups)
1 small shallot, minced (about 2 tablespoons)
1 orange, cut into 4 wedges for garnish (optional)

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



Almond Crusted Chicken With a Strawberry Balsamic Sauce image

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

4 boneless skinless chicken breasts
1/2 cup almonds
1 egg white
1 cup fresh strawberries, rinsed and stems removed
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
1/8 cup chicken broth (potentially more if sauce requires)
1 tablespoon fresh rosemary, finely chopped (2 sprigs of fresh rosemary)

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



ALMOND CRUSTED CHICKEN BREASTS image

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

1 1/2 c almonds, toasted and sliced
4 boneless, skinless chicken breasts
salt and pepper to taste
1/4 c flour
1 egg, beaten
1/4 c (1/2 stick) butter, melted
1 tsp lemon juice
1 1/2 tsp fresh basil leaves or 1/2 tsp. dried basil flakes

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



Coconut-Almond Crusted Chicken Fingers image

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

olive oil (to spray the pan)
1/2 cup almond flour
1/2 cup sweetened flaked coconut
12 garlic flavor Club crackers
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter
10 chicken tenderloins (or 4-5 boneless, skinless chicken breasts cut into fingers)

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



Almond-Crusted Curry Chicken Salad Tea Sandwiches image

Categories     Bread     Salad     Tea     Chicken     Almond     Simmer     Boil

Yield makes 2 dozen

Number Of Ingredients 13

1 cup sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1 1/2 cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
3/4 teaspoon white-wine vinegar
3 tablespoons unsweetened shredded coconut, toasted
1/2 cup (1 stick) unsalted butter, room temperature
24 thin slices white bread

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



Almond Crusted Chicken Tender Salad image

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

1/4 cup teriyaki marinade, and sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon freshly grated orange peel
1 lb chicken breast tenders
fresh ground black pepper
1 egg
1 tablespoon teriyaki marinade, and sauce
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1/2 cup smoked almonds, finely chopped
2 -3 tablespoons vegetable oil
6 cups mixed baby greens
2 oranges, peeled and cut into segments

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



Almond Crusted Chicken Fingers image

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

1/2 cup skim milk
1 egg
1/2 cup all-purpose flour
1/4 cup ground almonds
3/4 teaspoon salt
2 boneless skinless chicken breasts
1 tablespoon vegetable oil

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



Almond Crusted Chicken with Tomato Citrus Sauce image

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

¼ cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
¼ cup chopped fresh rosemary
¼ cup chopped fresh thyme
⅛ teaspoon salt
1 cup ground almonds
¼ cup all-purpose flour
⅛ teaspoon ground cumin
⅛ teaspoon curry powder
⅛ teaspoon ground turmeric
⅛ teaspoon salt
⅛ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
¼ cup olive oil
¼ cup clarified butter

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



ALMOND-CRUSTED CHICKEN FINGERS image

Categories     Chicken

Yield 4 people

Number Of Ingredients 11

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders

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



Almond-Crusted Catalan Chicken image

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

1 cut-up broiler-fryer chicken, skinned
1/4 cup mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange rind
2 teaspoons honey
1/4 teaspoon cinnamon, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cup sliced almonds
3 tablespoons olive oil

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



ALMOND-CRUSTED CHICKEN SALAD image

Categories     Salad     Chicken     Quick & Easy     Dinner

Yield 4

Number Of Ingredients 16

Dressing Ingredients
1/4 cup olive oil
1/4 cup Teriyaki Sauce
2 tbs honey
2 tbs vinegar
1/tsp freshly grated orange peel
Salad Ingredients
1 lb chicken breast
1 egg
1 tbs Teriyaki Sauce
1/2 cup flour
1/2 cup panko bread crumbs
1/2 cup almonds, finely chopped
2-3 tbs vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled & cut into segments

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

Almond crusted chicken recipe is a delicious and healthy meal that can be prepared in various ways. The meal is made by coating chicken with almond flour or crushed almonds, then baking it in the oven or frying it in a pan. What makes almond-crusted chicken recipe unique is its rich flavor and crunchy texture. This meal is perfect for individuals on a low-carb diet or those looking for a gluten-free alternative to traditional breaded chicken.

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
  1. Preheat your oven to 400°F (200°C).
  2. Season your chicken cutlets or breasts with salt, pepper, and any other desired spices or seasonings.
  3. Coat your chicken with the beaten eggs, making sure to coat both sides.
  4. Dredge your chicken in almond flour or crushed almonds, making sure to coat both sides.
  5. Place your chicken on a baking sheet lined with parchment paper or a silicone mat.
  6. 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.
  7. Remove the chicken from the oven, let it cool for a few minutes, and serve with your favorite side dish.

Variations

There are various ways to prepare almond-crusted chicken, depending on your tastes and preferences. Here are some variations you can try:
Spicy Almond Crusted Chicken
For those who like it hot, spice up your almond crusted chicken by adding cayenne pepper or chili flakes to your almond flour before coating your chicken.
Lemon Garlic Almond Crusted Chicken
For a tangy twist, add some minced garlic and lemon zest to your egg wash and mix it with your almond flour before coating your chicken.
Parmesan Almond Crusted Chicken
Add some grated parmesan cheese to your almond flour to create a cheesy coating for your chicken.

Conclusion

Almond-crusted chicken recipe is a healthy and delicious meal that you can enjoy for lunch or dinner. The meal is easy to prepare, and you can customize it to your liking by adding various seasonings and spices. Almond flour is a great alternative to traditional flour, and it provides numerous health benefits. Try preparing almond-crusted chicken today and enjoy a healthy, tasty meal!

Valuable Tips when Making Almond Crusted Chicken Recipes

When it comes to preparing chicken dishes, almond crusted chicken recipes are a popular choice for their crunch and flavor. However, without the proper techniques and tips, it's easy for the recipe to fall short. Whether you're a seasoned cook or a beginner in the kitchen, here are valuable tips to consider when making almond crusted chicken recipes.
Tip 1: Use the Right Cut of Chicken
The first step in making almond crusted chicken is selecting the right cut. While boneless, skinless chicken breasts are the most commonly used, they can easily become dry while cooking. Bone-in chicken thighs, on the other hand, contain more fat which keeps the meat moist and juicy. Additionally, the dark meat of chicken thighs adds more depth of flavor to the dish than chicken breasts alone.
Tip 2: Season the Chicken First
Before coating the chicken in the almond crust, it's important to season the chicken itself. Salt, pepper, garlic powder, and paprika are popular seasonings to use that will add flavor to the meat.
Tip 3: Toast the Almonds Before Coating
Toasting the almonds before coating the chicken adds a rich, nutty flavor and enhances their crunchiness. Place whole or sliced almonds in a single layer on a baking sheet and roast for 8-10 minutes at 350 degrees Fahrenheit. Once toasted, allow the almonds to cool before crushing them into small pieces to use as the crust.
Tip 4: Incorporate Other Flavors in the Crust
Adding other ingredients to the almond crust can take your recipe to the next level. Parmesan cheese, chopped herbs like rosemary or thyme, and panko breadcrumbs can all be incorporated into the almond crust for added flavor and texture.
Tip 5: Use a Food Processor to Make the Crust
When it comes to making the almond crust, using a food processor is recommended. A food processor will crush the almonds into smaller pieces than you could achieve by hand and ensure an even coating on the chicken.
Tip 6: Coat the Chicken in Flour First
To ensure the almond crust sticks to the chicken, coat the chicken in flour before dipping it in the egg mixture and almond crust. The flour acts as a binding agent and helps the almond crust adhere to the chicken.
Tip 7: Preheat the Oven and Use a Baking Rack
Preheating the oven is essential when making almond crusted chicken. A hot oven creates a crispy exterior on the chicken while keeping the meat moist on the inside. Additionally, placing a baking rack on top of the baking sheet allows for even air circulation and prevents the crust from getting soggy on the bottom.
Tip 8: Monitor the Chicken's Internal Temperature
When cooking chicken, it's important to monitor its internal temperature to ensure it's safe to eat. The USDA recommends cooking chicken to an internal temperature of 165 degrees Fahrenheit. Using a meat thermometer to check the internal temperature of the chicken and removing it from the oven once it reaches 165 degrees will guarantee a perfectly cooked chicken.
Tip 9: Let the Chicken Rest Before Serving
After the chicken is finished cooking, it's crucial to let it rest for at least 5 minutes before slicing or serving. This allows the juices in the chicken to redistribute and prevents them from running out when sliced.
Tip 10: Serve with the Right Sides
While almond crusted chicken alone is delicious, pairing it with the right sides can make for a complete and satisfying meal. Roasted vegetables like asparagus or broccoli, a simple side salad, or even a creamy pasta dish would all complement the nutty flavors of the almond crust. In conclusion, making almond crusted chicken is a flavorful and crunchy alternative to traditional chicken dishes. While the recipe may seem daunting at first, these valuable tips will ensure success in the kitchen. By using the right cut of chicken, incorporating other flavors in the crust, and monitoring the chicken's internal temperature, your almond crusted chicken recipe is sure to be a hit.

Related Topics