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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

From Better Homes and Gardens

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)
    1 egg, lightly beaten
    2 Tbsp. buttermilk
    1/2 cup finely chopped almonds
    1/2 cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
    2 tsp. snipped fresh rosemary
    1/4 tsp. salt
    1 Tbsp. peanut oil or canola oil
    1 shallot, chopped
    8 cups fresh spinach leaves
    1/4 tsp. salt
    Freshly ground black pepper
    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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