Chicken is such a dinnertime staple in our house, it leaves me begging the question; how many ways can you make chicken? What do you think 340 or so? I would love to post some of your favorite chicken recipes, so email them to me, I will post them and maybe we can all feather our nests with some fresh chicken options.
Meanwhile, try one of my favorites, Almond Crusted Chicken; it’s tender, juicy and full of flavor. This main course protein pairs well with any of your favorite side dishes.
Almond Crusted Chicken
4 boneless skinless chicken breasts
1/2 cup flour
2 eggs slightly beaten
1 tablespoon water
½ cup panko bread crumbs
1 cup almond flour or almonds that have been ground in a food processor
¼ cup Parmesan cheese finely grated
1 teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon dried dill
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch in thickness. Set up dipping station by placing flour in a plate, mix eggs with water in a shallow bowl and combine the following in a second plate, bread crumbs, almonds, Parmesan cheese, parsley and spices. Salt and pepper chicken breasts well. Dredge chicken into flour, egg and then almond mixture. In a chefs pan heat butter and olive oil until bubbling, place chicken into the pan and cook until golden brown, about 3 minutes. Turn chicken to brown on the other side, put chicken into a glass baking dish and finish cooking in the oven, about 10-12 minutes.