Chicken breast is awesome! It cooks quickly and soaks up flavor with ease. I have chicken breast as part of my meals at least once per week and will generally have a piece of spicy grilled chicken breast in the refrigerator that I can quickly use in a salad or sandwich. For this recipe I had an abundance of almonds after a failed fruit/nut bar experiment, so, I wanted to pair it with something with which I was very familiar -- enter the chicken breast. Here's what you need:
- 2 boneless skinless chicken breasts (I called these naked boobs)
- 1/2 cup panko breadcrumbs
- 1/2 cup smashed almonds ( put whole almonds in a ziplock bag and rage on them with a mallet)
- 1 egg white ( I try to keep the cholesterol down so I can eat more bacon)
- 1/4 teaspoon garlic powder
- Pinch of cayenne ( optional but you totally should add it.)
- Pinch of salt
- 1/4 cup and 1 tablespoon olive oil
- Large non stick skillet
- Plastic cutting board
- Plastic wrap
- Medium mixing bowl
- Large plate
- Zip lock bag
- Wash hands and ensure all surfaces are clean.
- Trim any excess fat from chicken breast.
- Put a piece of plastic wrap over cutting board and the place chicken on the plastic.
- Fold the plastic over so it covers the chicken but has enough of an overhang so the chicken will remain covered as you go crazy with the mallet. (The plastic is for your protection, it prevents bits of chicken from getting everywhere and makes cleanup easier.)
- Once the chicken is covered with plastic, use the mallet to pound chicken to desired thickness. I like mine at about half of an inch thick or little bit less.
- Remove chicken from plastic and season with garlic powder, salt and cayenne. (I'm Jamaican so I love to marinate.)
- Marinate for about 10 minutes or however long it takes to smash almonds and prep side dishes.
Place whole almonds in a ziplock back and smash with mallet.
- On a large plate, combine bread crumbs and almond bits
- In a mixing bowl beat egg white and tablespoon of olive oil
- Put skillet on medium heat and add half of the olive oil
- Coat chicken in egg mixture then coat both sides with the panko and almond mixture
- Lay completely flat in the heated skillet
- Cook one side for 4 to 5 minutes ( depending on the thickness of your chicken breast) then remove from skillet to add the remaining olive oil.
- Return the chicken to the skillet on the uncooked side and cook for another 4 to 5 minutes.
I served my chicken with garlic herb smashed potatoes and a salad because that's what was available. The Almond crusted chicken was crunchy and the flavor was great! I think I'll try this almond panko mix next on pork chops.
Until next time...