April 14, 2009

Almond Crusted Chicken

After several days of having matzah in every form you can imagine, I needed to come up with something different for dinner. Anyone who has eaten any amount of matzah can tell you what havoc it can wreak on your body if you don't mix it it up a bit.
So, last night I had actually remembered to pull out some chicken breasts to defrost in the fridge ahead of time. Yes, it's true! For a change they were ready to go when I was ready to start dinner. I tossed some sweet potatoes into the oven to bake while I put together a mixture to coat the chicken.
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The chicken came out tasty, and there was a nice crunch to the coating. My only complaint is that some of the coating didn't stick to the chicken as much as I would have liked. That may be due to not using the flour-egg-breading formula, but as it's Passover I do my best to avoid using flour for this week. I'll be making it again trying it the "usual" way and will report back on that.
In the meantime, I'll share the recipe as I made it this time.


Almond Crusted Chicken
Source: Patsyk

Ingredients
1 cup slivered almonds, crushed (I used the food processor, pulsed until they were pretty small pieces
1 teaspoon half-sharp paprika (Penzey's)
2 teaspoons shallot salt (Penzey's)
2 eggs
1/2 cup low-fat buttermilk
2-3 boneless skinless chicken breasts

Directions
Preheat oven to 450 degrees.

Combine almonds through shallot salt in a shallow dish.

Wisk together eggs and buttermilk until well blended. Dip chicken in egg mixture, then completely coat in the almond mixture. Press the almond mixture onto the chicken to help it adhere to it.

Bake for about 20 minutes or until chicken is fully cooked.

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14 comments:

HoneyB said...

Looks great Patsy! I love almond so I think this crust would be something I would like!

Donna-FFW said...

This crust looks fantastic. I bet its wonderful on the chicken..

Joelen said...

Mmm - what a great way to prepare chicken and serve over greens!

LaDue & Crew said...

Looks so pretty ! It sounds like a healthy dish, too!

Deborah said...

I love recipes that are "crusted". I looks wonderful!

Linda said...

How about frinding up some farfal in a processor until it is like flour and using that to dip the chicken before the egg mixture?

haleysuzanne said...

Ooh - almond crusted chicken is always delightful! Looks great.

Kristin said...

Looks great, I made a almond crusted fish not to long ago that I loved. The recipe looks similar.

Lisa said...

I love quick crunchy chicken!

Dragon said...

I love a crunchy chicken and this one is calling my name. :)

ChefDruck said...

How poetically you describe the painful outcome of a week of Matzoh. I no longer eat it after the seder and even that does some damage!

I too love Penzey's spices. Which ones are your favorites? I love the Bicentennial Rub and the Old World Seasoning as well as the Shallot Pepper. oh and I almost forgot the vanilla sugar.

Psychgrad said...

Looks fantastic. I love both almonds and chicken, so I'm sure this would go over well. I've never heard of shallot salt.

Cara said...

I wonder if it would have worked to use almond meal for the first coating (in place of flour) and then the crushed almonds for the second coating? Sounds delicious though!

Debbi said...

I just came across your blog surfing for an almond crusted chicken recipe because I have a package left over from Passover! I'll have to remember this recipe for next year.

Some suggestions - perhaps use potato starch in place of the flour layer? Another recipe I read said to refrigerate for 20 minutes to set the crust before cooking.

At least I finally know what's for dinner tonight!

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