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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 4 servings |
||
| Calories 478 | ||
| Calories from Fat 285 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.8g | 48% | |
| Saturated Fat 9.4g | 47% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 176mg | 7% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 1.8g | ||
| Protein 37.1g | 74% | |
Ingredients
- 1 1/2 cups sliced almonds, toasted
- 4 boneless skinless chicken breast halves
- 1/4 cup flour
- 1 egg, beaten
- 2 teaspoons water
- 1/4 cup butter, melted
- 1 teaspoon lemon juice
- 1 1/2 teaspoons fresh basil, chopped or 1/2 teaspoon dried basil
- salt and pepper
Directions
1
Preheat oven to 425 degrees.2
Lightly crush almonds with your hands.3
Place chicken breasts between two pieces of plastic wrap and flatten with meat mallet.4
Season chicken with salt and pepper, then dredge in flour.5
Mix egg and water together.6
Dip chicken in egg wash.7
Press almonds onto chicken, being sure to fully coat each breast.8
Butter a baking sheet.9
Place chicken on sheet and bake for 15-20 minutes.10
While chicken is baking combine lemon juice, butter and basil.11
Drizzle butter of cooked chicken breasts.
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Featured Reviews for This Recipe
From: Christina S.
On Feb 4, 2007
This recipe is great!! We really liked it and my husband is taking it to work tomorrow for leftovers, which normally doesn't happen. Thank you!!
From: MaBeck
On Jan 5, 2007
Easy, fast, and delicious. The first time I made it I forgot to crumble the almonds and it still turned out great. Putting the broken almonds on a plate and plunking the egg-dipped breasts onto it made them stick easily to the chicken. Awesome with steamed green beans and wild rice.
From: sheri77
On Jul 15, 2005
i made this the other day and i loved it! i like anything with almonds in it, and this certainly is a recipe i'm going to make often. even cold leftovers were tasty. and i couldn't believe how well the almonds stuck to the chicken! there was barely a mess on the baking sheet. a keeper!
From: Lizzie-Babette
On Nov 20, 2002
Delicious chicken. I made it exactly as written, and it was toasty, nutty, and delicious. I baked it at 425 for about 22 minutes, which was just perfect. The almonds added a nice, cruncy, nutty flavor. Next time, (and there will definitely be a next time), I think I'll marinate the chicken first in a bit of oil, wine, and some spices (chipotle powder maybe?) before pounding it thin to add a bit more spice to the mix. Or maybe add some parmesan to the almonds before coating the chicken. It was delicious as is, and I think a bit more jump would make this perfect. As is, a lovely dish that's easy enough to make on a weeknight, or to splurge on for guests on a weekend. Very nice recipe!
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