CRUSHED ALMONDS RECIPES

ALMOND CRUSTED CHICKEN RECIPE - FOOD.COM

Almond Crusted Chicken Recipe - Food.com image

From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

Season the chicken with salt and pepper.
Combine the parmesan cheese and almonds in a flat dish.
In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
Transfer to a warm plate.
Pour off excess oil from pan.
Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

Nutrition Facts : Calories 564.3, FatContent 41.1, SaturatedFatContent 16, CholesterolContent 178.8, SodiumContent 502.1, CarbohydrateContent 11.9, FiberContent 2.1, SugarContent 1.2, ProteinContent 35.3

ALMOND CRUSTED CHICKEN RECIPE - FOOD.COM

Almond Crusted Chicken Recipe - Food.com image

From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves, pounded thin
1 egg, beaten
salt and pepper
1/2 cup parmesan cheese, grated
1/2 cup sliced almonds, minced
6 tablespoons butter
3 tablespoons olive oil
1/4 cup flour
2 tablespoons shallots, chopped
4 tablespoons parsley, chopped
1/4 cup dry white wine
1 lemon, cut into wedges

Steps:

Season the chicken with salt and pepper.
Combine the parmesan cheese and almonds in a flat dish.
In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
Transfer to a warm plate.
Pour off excess oil from pan.
Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.

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