Almond Crusted Chicken

Total Time:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 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
Directions

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.

Copyright 2004 Television Food Network, G.P. All rights reserved.


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    Very easy and simple..  
    I added in Cinnamon and mint leaves to give it an extra kick, and olive oil in the batter, smells amazing!  
    Be sure to really pay attention to when you brown the almonds on the pan, if you want it more crunchy/burnt or if you want it to stay fairly normal. They stick regardless.
    This recipe was OK...you need to turn the heat down when you have it on the stove. Chicken is a little bland, but the crunchiness is nice.
    This was a great recipe to start with. I have a hard time sticking to the recipe because I usually add something to it. In this case, I left some things out (pimento & sherry vinegar. This one was no different. Great place for me to start. Thanks!!!
    very easy to make, but needed some more spices or something. it was very plain tasting. i think salted almonds might have been better. I made this dish and added gravy on top to add flavor and moisture.
    This wasn't that good it wasn't bad either though . Maybe adding some other seasonings or modifying it some way would help. I really liked that it was really simple to make but thats about it.
    yum
    @ Beth R. I hope that colleen1c isn't one of your guests then. 
    I am about to rip it up and make this myself.
    I found this very tastless and boring
    This was great. We had dinner and then the next day sliced it for chicken quesadillas with monterey jack cheese. Those were also fantastic. We will be serving this to guests next.
    Made this for my family of five and my young boys loved it. This will become a regular in our house.
    I loved how fast and easy this was to make. Prep was a breeze, and the only part that could get tricky was pan frying the crust. I would highly recommend this recipe.
    My husband and I loved this chicken! I used Emeril's essence instead of the paprika and also used a whole egg instead of 2 whites. It browned so nicely in the skillet I just skipped the oven part. I am so excited to have a new low carb recipe!!! I plan to trying this on pork next.
    I was looking for a way to spice up tonight's chicken breasts and I stumbled across this. After reading the other reviews, I decided to make this recipe my own, so to speak. I used almonds, flour, cayenne pepper, garlic salt, worcestershire pepper, chili powder, and just "eyeballed it" and then adjusted to taste. I know it is not as healthy, but I pan fried these in the olive oil instead of baking them. I had the heat a little high to sear the chicken at first, and then I reduced to medium-low and let cook slowly for the remainder of the time. The tenders came out flavorful, juicy, and best of all, crunchy!
     
     A great recipe if you find yourself without any breading materials.
    Although our sauce didn't turn out this was great!I look forward to making it in the future.
    Easy to make. Team with brown rice for a meal that tastes great together that was easy to make
    i cut the chicken to make tenders which tastes even better. I also add garlic powder and a little chicken cajun seasonings to the almond/paprika.
    These can be prepared in advance and then just browned and baked when you are ready. The almonds add a great texture. Be sure to salt the chicken as per the recipe.
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