This is by far my new favorite chicken recipe! It's quick, easy, healthy, and so so good. I served this with roasted asparagus and baked sweet potatoes. Recipe from Martha Stewart, of course!
Almond Crusted Chicken
salt and pepper
2 large eggs
2 teaspoons water
2 boneless skinless chicken breasts ( cut in half lengthwise)
1 1/2 cups sliced almonds, broken into pieces
2 T. unsalted butter
2 T. canola oil
Preheat oven to 400 degrees. In 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, then bread crumb mixture. 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. (I don't have an ovenproof skillet, so I just transferred mine to a foil-lined baking sheet to finish cooking in the oven.)
Serves 4
salt and pepper
2 large eggs
2 teaspoons water
2 boneless skinless chicken breasts ( cut in half lengthwise)
1 1/2 cups sliced almonds, broken into pieces
2 T. unsalted butter
2 T. canola oil
Preheat oven to 400 degrees. In 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, then bread crumb mixture. 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. (I don't have an ovenproof skillet, so I just transferred mine to a foil-lined baking sheet to finish cooking in the oven.)
1 comment:
YUM! Can't wait to try this one.
I love all the simple ingredients/simple instructions recipes you give! Thanks!
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