Almond Crusted Chicken

Chopped almonds make a crunchy, flavorful coating for Almond Crusted Chicken, an elegant yet easy chicken breast recipe direct from celebrity chef, restaurateur and cookbook author Donatella Arpaia.

Serves: 4

Ingredients

• 4 boneless, skinless, chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup panko bread crumbs
• 1/2 cup sliced unblanched almonds, coarsely chopped
• 1/2 teaspoon dried tarragon, divided
• 2 large eggs
• 20 cherry tomatoes, halved
• 2 to 3 scallions (green onions), thinly sliced
• 1/4 cup extra virgin olive oil, divided
• 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons butter

Instructions

1. Season chicken breasts with salt and pepper.
    
2. In a shallow dish, combine bread crumbs, chopped almonds, and 1/4 teaspoon dried tarragon; mix well. In another shallow dish, whisk eggs lightly.
    
3. Dip chicken into eggs then into bread crumb mixture, coating completely on both sides. Place on a baking sheet and refrigerate for at least 20 minutes to set crust.
    
4. Meanwhile, in a large bowl, combine tomatoes, scallions, 2 tablespoons olive oil, the lemon juice, and remaining tarragon. Toss to coat tomatoes then set aside.
    
5. In a large skillet, heat butter and remaining olive oil over medium heat. When hot, cook chicken 3 to 5 minutes per side, or until golden and no longer pink inside. Cut chicken pieces in half, arrange on a platter, top with tomato salad, and serve immediately.

Notes

• Recipe courtesy of Donatella Arpaia and adapted from her cookbook, Donatella Cooks: Simple Food Made Glamorous
   
• Like this chicken recipe? Then you'll love our collection of 14 Tasty Quick and Easy Chicken Recipes!