Almond Crusted Chicken Breasts Recipe

Ingredients for Almond Crusted Chicken Breasts

• Boneless Skinless Chicken Breast Halves
• Slivered Almonds
• Dry Breadcrumbs
• 1/2 teaspoon salt
• 1 large egg white
• 1 tablespoon water
• Vegetable Oil
• 2 tablespoons lemon juice
• Dry White Wine

How to Make Almond Crusted Chicken Breasts

1. Pound chicken breasts to 1/2-inch thickness using a meat mallet or rolling pin.
2. In a blender or food processor, finely grind 1 cup of whole almonds until they resemble coarse crumbs.
3. In a shallow dish, combine the ground almonds, 1/2 cup panko bread crumbs, and 1/2 teaspoon salt.
4. In a separate shallow dish, whisk together 1 large egg white and 1 tablespoon of water until frothy.
5. 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.
6. 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).
7. Remove the chicken from the skillet and set aside on a plate to keep warm.
8. 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.
9. Reduce heat to low and simmer for 1-2 minutes, allowing the sauce to slightly thicken.
10. Place the chicken breasts on serving plates. Spoon the lemon-wine sauce generously over each chicken breast.
11. Serve immediately and enjoy!