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Almond-Crusted Chicken Recipe

Fast & Easy Dinner: Almond-Crusted Chicken

Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. Look at the recipe here.

Almond-Crusted Chicken

Almond-Crusted Chicken

Almond-Crusted Chicken Recipe 2010-09-28 14:46:36

Ingredients

  1. 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
  2. 1 egg, lightly beaten
  3. 2 Tbsp. buttermilk
  4. 1/2 cup finely chopped almonds
  5. 1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
  6. 2 tsp. snipped fresh rosemary
  7. 1/4 tsp. salt
  8. 1 Tbsp. peanut oil or canola oil
  9. 1 shallot, chopped
  10. 8 cups fresh spinach leaves
  11. 1/4 tsp. salt
  12. Freshly ground black pepper
  13. Fresh mint leaves (optional)

Directions

  1. Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves.
  2. In a shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat.
  3. In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm.
  4. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and mint.

Serves 4.

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