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Almond Crusted Chicken

6 Min

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.

What You'll Need

  • 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

What to Do

  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.


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