Crunchy Almond Chicken transforms a simple chicken breast filet into company fare when breaded with crumbs and almonds, sautéed and baked.
We’ve been in Nashville this weekend for the SDMS convention. The acronym stands for Society of Diagnostic Medical Sonographers. I’m collecting CME’s. Tonight we went to the Grand Ole Opry. Vince Gill (pictured below and one of my favorite country singers) made a short and quick, but memorable appearance.
So I’ve been thinking about southern food and southern cooking. Southern fried chicken has always been one of my favorites. But it’s a rare treat. When the mood strikes, I will often pull out this recipe for Almond Chicken.
This is another recipe from my friend, Scooter. (Don’t you love that name?) She brought this Almond Chicken to me one time after a hospital stay which ensured she would be my friend forever. Scooter is a wonderful cook who also gave me Scooter’s Spaghetti. If you haven’t tried it yet, you really should. It is so good with the crunchy french fried onion rings on top. Easy too!
But back to Almond Chicken. It’s fancy and easy enough for company. Have you noticed those two don’t seem to go together very often? But don’t just save it for a special occasion. Try it anytime. The almonds really pump up the flavor. The crunch of the almonds and bread crumbs combined with the tender chicken will make you forget about greasy fried chicken.
Transform a simple chicken tenderloin fillet into company fare when breaded with almonds and bread crumbs, sautéed, and baked.
- 1-1/2 pounds boneless, skinless, chicken breast tenderloins
- 4 tablespoons avocado oil
- 2 eggs
- 1 cup unseasoned panko bread crumbs
- 1 cup sliced almonds
- Salt (1/2 teaspoon) and Ground Pepper
- With a mallet, pound chicken between plastic wrap or wax paper to make uniformly thin. I like to use a zippered gallon-size plastic bag to avoid any projectile pieces of chicken.
- Mix eggs well with a fork. Combine breadcrumbs, almonds, salt and pepper.
- Dip chicken into egg mixture. Roll in bread crumb/almond mixture.
- Sauté in frying pan with 1-2 tablespoons avocado or olive oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for best results. Better to do two batches. Using remaining oil for second batch.
- Place into a greased baking dish large enough for all fillets to fit in one layer.
- Bake at 375 degrees for 20 minutes until baked through. Good served over rice seasoned with chopped parsley or cilantro.
- Serving Size: 1/6
- Calories: 402
- Sugar: 1.9
- Sodium: 594
- Fat: 22.5
- Carbohydrates: 16.4g
- Fiber: 2.7g
- Protein: 33g
Keywords: almonds, chicken, chickenrecipes, chicken breast