Monday, March 23, 2009

Almond Encrusted Baked Chicken

Almond Encrusted Baked Chicken

Almond Encrusted Chicken

Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.
4 skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1/2 cup low-fat buttermilk (if you dont have buttermilk, you can substitute same amount of milk, with 1 tsp lemon juice....let sit for 5 min b4 using.)
1 tablespoons honey

1 tablespoon spicy mustard
1 cup chopped almonds
1/2 cup dry breadcrumbs (if you dont have bread crumbs, 1 hotdog bun usually will make bout 1/2 cup)
Cooking spray or 1 tblspn olive oil

Preheat oven to 450°.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
Place flour in a zip-top plastic bag.

Coat chicken in flour.

Combine buttermilk, honey, and mustard in a shallow bowl.

Combine almonds and breadcrumbs in a shallow bowl.

Dip chicken in buttermilk mixture, then dredge in almond mixture.
Heat a large skillet coated with cooking spray or olive oil over high heat. Add chicken; cook 1 minute.

Turn chicken over.

Wrap handle of pan with foil.

Place pan in oven; bake at 450° for 9 minutes or until chicken is done.

Serve chicken with honey mustard dipping sauce.

Maybe rice as a side dish:)

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