This 5-Ingredient recipe for Almond Chicken features chicken tenderloins covered with sliced almonds and bread crumbs. A quick trip through the oven adds crunchiness and color.
1-1/2pounds(680g)boneless,skinless, chicken breasts - cut into serving size filets
⅓cup(40g)unbleached, all-purpose flour
2large(100g)eggs
1cup(108g)fresh bread crumbs
1cup(92g)sliced almonds
4tablespoons(56g)avocado oil - or a mild vegetable oil
½teaspoonsalt
freshly ground black pepper
Instructions
With a mallet, pound 1-1/2 pounds boneless,skinless, chicken breasts between plastic wrap or wax paper to make them uniformly thin. I like using a zippered gallon-size plastic bag to avoid any projectile chicken pieces.
Set up a dipping operation. Put the 1/3 cup unbleached, all-purpose flour, 1/2 teaspoon salt, and freshly ground black pepper into a shallow container.
Mix 2 large eggs well with a fork and put them into another shallow container. Combine 1 cup fresh bread crumbs and 1 cup sliced almonds in a third shallow container.
Dredge each chicken tender in the flour mixture first, then the eggs. Finally, roll in the bread crumb/almond mixture.
Sauté in a frying pan with 4 tablespoons avocado oil. Brown briefly for about 2-3 minutes per side. Do not crowd the pan for the best results. Better to do two batches, using the remaining oil for the second batch.
Place browned tenders into a greased baking dish large enough for all fillets to fit in one layer.
Bake at 375˚F (190˚C) for 15 minutes until baked through. (165˚F or 174˚C) internal temperature).