Almond Crusted Chicken Breasts Recipes

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.

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.

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.

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.

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.

Steps:

• Pound chicken breasts to 1/2-inch thick.
• In a blender or food processor, finely grind the almonds.
• Combine the almonds, bread crumbs and salt on a plate.
• Whip the egg white and water together.
• Dip the chicken into the egg white and coat with the almond mixture, shaking off any excess.
• Heat the oil in a skillet over medium-high heat and cook the chicken 10 to 15 minutes or until no longer pink, turning once during the cooking time.
• Remove the chicken from the skillet and keep warm.
• Heat the lemon juice and wine in the skillet over low heat, stirring to loosen the browned bits from the bottom of the skillet.
• Place a tablespoon of the wine sauce over the top of each chicken breast half and serve.

Steps:

• To make the vinaigrette combine the juices in a small bowl.
• Add the olive oil and season to taste with salt and pepper.
• Season the chicken with salt and pepper and press the almonds on one side to form a crust.
• Heat the canola oil in a hot pan, add the chicken and cook 3 minutes on each side, or until done.
• Cook the spinach and 1/2 cup of the vinaigrette in a large pan over medium-high heat for 2 minutes, or until the spinach is just wilted.
• Serve each chicken breast on a bed of spinach.
• Season to taste with salt and pepper.

Steps:

• Place flour in a shallow bowl. Combine 1/3 cup butter and seasonings in another bowl. Coat chicken with flour, then dip in butter mixture. Arrange in a greased shallow 3-qt. baking dish. Pour cream around chicken. , Bake, uncovered, at 350° for 45 minutes. Combine bread crumbs and remaining butter; sprinkle over chicken. Top with almonds. Bake, uncovered, for 5-8 minutes or until golden brown. Serve over pasta.

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.