Almond Crusted Chicken Recipes

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ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup 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

Steps:

  • Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
  • Preheat the oven to 350 degrees F. Place rack on a baking sheet.
  • Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
  • Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.

Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

3/4 cup dry bread crumbs
Coarse salt and freshly ground pepper
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
1 1/2 cups sliced almonds, broken into pieces
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.
  • Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

ALMOND-CRUSTED CHICKEN



Almond-Crusted Chicken image

Finely chopped almonds make a crunchy coating for these juicy chicken breasts paired with a simple salad with sherry vinaigrette.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 570 calorie, Fat 37 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 280 milligrams, Carbohydrate 10 grams, Fiber 6 grams, Protein 50 grams

ALMOND CRUSTED CHICKEN



Almond Crusted Chicken 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.

Provided by Recipe Reader

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

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.

ALMOND -CRUSTED CHICKEN BREASTS



Almond -Crusted Chicken Breasts image

Make and share this Almond -Crusted Chicken Breasts recipe from Food.com.

Provided by Malriah

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups sliced almonds, toasted
4 boneless skinless chicken breast halves
1/4 cup flour
1 egg, beaten
2 teaspoons water
1/4 cup butter, melted
1 teaspoon lemon juice
1 1/2 teaspoons fresh basil, chopped or 1/2 teaspoon dried basil
salt and pepper

Steps:

  • Preheat oven to 425 degrees.
  • Lightly crush almonds with your hands.
  • Place chicken breasts between two pieces of plastic wrap and flatten with meat mallet.
  • Season chicken with salt and pepper, then dredge in flour.
  • Mix egg and water together.
  • Dip chicken in egg wash.
  • Press almonds onto chicken, being sure to fully coat each breast.
  • Butter a baking sheet.
  • Place chicken on sheet and bake for 15-20 minutes.
  • While chicken is baking combine lemon juice, butter and basil.
  • Drizzle butter of cooked chicken breasts.

Nutrition Facts : Calories 478.1, Fat 31.8, SaturatedFat 9.4, Cholesterol 151.8, Sodium 176.5, Carbohydrate 13, Fiber 4.3, Sugar 1.8, Protein 37.1

ALMOND CRUSTED CHICKEN



Almond Crusted Chicken image

I found this recipe in Fitness Magazine and it sounds pretty tasty (and healthy!)... can't wait to try it!

Provided by lovindisney

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 cup finely chopped almonds
1/4 cup brown sugar
1/2 teaspoon garlic salt
4 boneless skinless chicken breast halves (about 4 oz. each)
2 teaspoons finely chopped fresh parsley (to garnish) (optional)

Steps:

  • Preheat oven to 400�°F.
  • Mix the brown sugar, garlic salt and almonds in a bowl.
  • Coat each chicken breast in the almond/sugar mixture and place on a baking sheet.
  • Take any remaining mixture and sprinkle on chicken breasts, patting down firmly.
  • Bake for 18 minutes or until a meat thermometer registers 180°F when inserted in the thickest part of the chicken.
  • Garnish with parsley if desired.

Nutrition Facts : Calories 250.2, Fat 7.5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 121, Carbohydrate 15.6, Fiber 1.4, Sugar 13.8, Protein 29.8

ALMOND CRUSTED CHICKEN FINGERS



Almond Crusted Chicken Fingers image

Lovely crunchy almond chicken, serve with coleslaw and oven fries, for a nice summer supper. from the local newpaper.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup skim milk
1 egg
1/2 cup all-purpose flour
1/4 cup ground almonds
3/4 teaspoon salt
2 boneless skinless chicken breasts
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400f degrees,.
  • Lightly grease a baking sheet.
  • In a shallow bowl, whisk milk and egg together.
  • Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour.
  • To each bowl, stir in 1/4 teaspoon salt.
  • Slice chicken into finger size strips.
  • Sprinkle both sides of chicken with salt and pepper.
  • Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture.
  • Heat oil in a large frying pan over medium high heat.
  • Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side.
  • Chicken will not be cooked through.
  • Transfer to baking sheet.
  • Bake in centre of preheated oven until cooked through, about 6 to 8 minutes.

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