Finely chopped almonds make a crunchy coating for these juicy chicken breasts paired with a simple salad with sherry vinaigrette.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 570 calorie
- Total Fat
- 37 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 105 milligrams
- Sodium
- 280 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 6 grams
- Protein
- 50 grams
Ingredients
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
Directions
- 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.
