Almond Crusted Chicken

SERVES: 4

COOK TIME: 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

Season chicken breasts with salt and pepper.
In a shallow dish, combine bread crumbs, chopped almonds, and 1/4 teaspoon dried tarragon; mix well. In another shallow dish, whisk eggs lightly.
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.
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.
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
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