Ingredients for Abuelita's Almond Chicken
- Whipping Cream
- Buttermilk
- Chicken Stock
- Milk
- 1/2 cup sliced almonds
- Dried Ancho Chiles
- Garlic Clove
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breasts
- Vegetable Oil
- Sesame Seeds
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- fresh cilantro (for garnish)
- lime wedges (for serving)
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How to Make Abuelita's Almond Chicken
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the lime juice, olive oil, cumin, chili powder, oregano, salt, and pepper.
- Add the chicken breasts to the bowl and toss to coat evenly. Marinate for at least 15 minutes (longer is better!).
- In a separate bowl, combine the sliced almonds, breadcrumbs, and parmesan cheese.
- Place the marinated chicken breasts in a baking dish.
- Evenly distribute the almond mixture over the chicken, pressing gently to adhere.
- Bake for 25-30 minutes, or until the chicken is cooked through and the topping is golden brown and crispy.
- Let the chicken rest for 5 minutes before slicing and serving. Garnish with fresh cilantro and a lime wedge, if desired. Serve immediately with rice tortitas (#231463).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
79g
Carbs
4g
