Herb-crusted Chicken With Toasted Almonds Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Almonds, sliced
1 pinch: Crushed red pepper,
Salt and pepper,
6 medium: Chicken breasts,
3/4 cup: Fresh bread crumbs,
-skinned and boned,
1 tsp: Thyme, crumbled
1 large: Egg white, lightly beaten
1 tsp: Basil, crumbled
Cooking spray,
1/2 tsp: Marjoram, crumbled
2 tsp: Olive oil,
Directions:
1. Preheat the oven to 400 F. Spread the almonds on a baking sheet and
season with salt and pepper. Toast for about 3 min, or until lightly
browned.
2. On a plate, combine the breadcrumbs, with the thyme, basil,
marjoram, and crushed red pepper and season with salt and pepper.
Brush the chicken on both sides with the egg white, then press the
skinned sides into the seasoned breadcrumbs.
3. Lightly coat a baking sheet with cooking spray. Heat 1 tsp olive
oil in a large non-stick skillet. Add half the chicken breasts to the
skillet, breaded sides down, and cook over moderately high heat
without turning until browned, about 1 min. Set the chicken breasts,
breaded sides up, on the prepared baking sheet and cook the remaining
breasts in the remaining 1 tsp oil. Bake the chicken for about 10 min
or until cooked through. Serve garnished with the toasted almonds.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
season with salt and pepper. Toast for about 3 min, or until lightly
browned.
2. On a plate, combine the breadcrumbs, with the thyme, basil,
marjoram, and crushed red pepper and season with salt and pepper.
Brush the chicken on both sides with the egg white, then press the
skinned sides into the seasoned breadcrumbs.
3. Lightly coat a baking sheet with cooking spray. Heat 1 tsp olive
oil in a large non-stick skillet. Add half the chicken breasts to the
skillet, breaded sides down, and cook over moderately high heat
without turning until browned, about 1 min. Set the chicken breasts,
breaded sides up, on the prepared baking sheet and cook the remaining
breasts in the remaining 1 tsp oil. Bake the chicken for about 10 min
or until cooked through. Serve garnished with the toasted almonds.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Poultry