I didn't intend on blogging about this originally, but my husband encouraged me to dust off the camera for it. It really is delicious! Instead of using panko or breakcrumb, I toss almonds into the food processor (and sometimes pistachios!) until they are breadcrumb size, and then I mix in Parmesan and other delicious spices for the coating. The chicken always comes out tender and juicy, and the Parmesan and almond crust is amazing! I served mine with smashed potatoes, green beans, and a creamy dill dipping sauce.
Yields 4 - 6 servings
- 2 boneless, skinless chicken breasts
- 1 egg, beaten
- 1 1/2 c almonds, processed in food processor into crumbs
- 1 c grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp onion salt
- 1/4 c butter, melted
- Salt, to taste
Preheat oven to 425 degrees.
Pound the chicken breasts to 1/2-inch thickness. Cut into strips and season with salt and pepper.
In a shallow bowl, combine the almond crumbs, Parmesan, parsley, garlic powder, basil, oregano, paprika, pepper, and onion salt.
Dip the chicken into the egg, allowing the excess to drip off. Press the chicken into the almond/Parmesan mixture to coat on all sides.
Place the chicken strips on a greased baking sheet. Drizzle evenly with the melted butter. Bake in a preheated oven for 20 to 25 minutes, or until the chicken is cooked through. Season with salt and pepper, to taste.