Ingredients for Crunchy Almond Raspberry Chicken
- Boneless Skinless Chicken Breast Halves
- Egg
- Milk
- Smoked Almonds
- Olive Oil
- Brie Cheese
- Orange Rind
- Red Raspberries
- Water
- Honey
- Cornstarch
- Cold Water
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How to Make Crunchy Almond Raspberry Chicken
- Preheat oven to 400°F (200°C).
- In a shallow dish, whisk together the flour, almond flour, salt, and pepper.
- In a separate bowl, beat the eggs.
- In a third bowl, combine the sliced almonds.
- Dip each chicken breast first in the flour mixture, then in the egg, and finally in the almonds, ensuring it's fully coated.
- Place the breaded chicken breasts in a baking dish.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
- While the chicken is baking, prepare the raspberry sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally, until the raspberries have softened and released their juices (about 5-7 minutes).
- Remove from heat and mash the raspberries slightly with a fork or potato masher for a chunky sauce or use an immersion blender for a smoother consistency.
- Strain the sauce through a fine-mesh sieve (optional) to remove seeds.
- Once the chicken is cooked, serve immediately, drizzled generously with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
110g
Fat
42g
Carbs
13g
