Almond Crusted Chicken

Total Time:
50 min
10 min
20 min
20 min
  • 1 cup whole 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
  • Preheat oven to 350F.

  • 2. Finely chop almonds in a mini-chopper or food processor. Transfer nuts to a shallow dish and stir in paprika. Lightly whisk egg whites in another shallow dish. Pat chicken dry and season both sides with salt and pepper. Dip chicken pieces into egg; shake off excess. Dredge chicken in nut mixture to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes.

  • 3. Set a wire rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of oil and butter. Place chicken, smooth-side down, in pan and increase heat to medium-high. Cook, turning once, until a golden brown crust forms, about 3 to 4 minutes per side. Transfer chicken to prepared pan and bake until an instant-read thermometer inserted into sides of chicken registers 160degreesF, about 20 minutes.

  • 4. Whisk vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in remaining 3 tablespoons olive oil. Add salad greens and toss to coat evenly. Divide salad evenly among 4 plates. Slice chicken and serve with salad.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 570

  • Total Fat: 37 grams

  • Saturated Fat: 6 grams

  • Total Carbohydrate: 10 grams

  • Protein: 50 grams

  • Sodium: 280 milligrams

  • Cholesterol: 105 milligrams

  • Fiber: 6 gram

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