Zutaten für Almond Crusted Chicken Breasts
- 4 boneless skinless chicken breast halves
- 1 cup whole almonds
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1 large egg white
- 1 tablespoon water
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup dry white wine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Crusted Chicken Breasts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Almond Crusted Chicken Breasts
- Pound chicken breasts to 1/2-inch thickness using a meat mallet or rolling pin.
- In a blender or food processor, finely grind 1 cup of whole almonds until they resemble coarse crumbs.
- In a shallow dish, combine the ground almonds, 1/2 cup panko bread crumbs, and 1/2 teaspoon salt.
- In a separate shallow dish, whisk together 1 large egg white and 1 tablespoon of water until frothy.
- Dip each chicken breast into the egg white mixture, ensuring it's fully coated. Then, dredge in the almond mixture, pressing gently to adhere. Shake off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
- Remove the chicken from the skillet and set aside on a plate to keep warm.
- Pour 2 tablespoons lemon juice and 1/4 cup dry white wine into the skillet. Scrape the bottom of the pan with a wooden spoon or spatula to loosen any browned bits, creating a delicious pan sauce.
- Reduce heat to low and simmer for 1-2 minutes, allowing the sauce to slightly thicken.
- Place the chicken breasts on serving plates. Spoon the lemon-wine sauce generously over each chicken breast.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
6g
Fat
12g
Carbs
3g
