Herb-crusted chicken with toasted almonds
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Almonds, sliced |
| Salt and pepper | ||
| ¾ | cup | Fresh bread crumbs |
| 1 | teaspoon | Thyme, crumbled |
| 1 | teaspoon | Basil, crumbled |
| ½ | teaspoon | Marjoram, crumbled |
| 1 | pinch | Crushed red pepper |
| 6 | mediums | Chicken breasts skinned and boned |
| 1 | large | Egg white, lightly beaten |
| Cooking spray | ||
| 2 | teaspoons | Olive oil |
Directions
1. Preheat the oven to 400 F. Spread the almonds on a baking sheet and season with salt and pepper. Toast for about 3 min, or until lightly browned.
2. On a plate, combine the breadcrumbs, with the thyme, basil, marjoram, and crushed red pepper and season with salt and pepper.
Brush the chicken on both sides with the egg white, then press the skinned sides into the seasoned breadcrumbs.
3. Lightly coat a baking sheet with cooking spray. Heat 1 tsp olive oil in a large non-stick skillet. Add half the chicken breasts to the skillet, breaded sides down, and cook over moderately high heat without turning until browned, about 1 min. Set the chicken breasts, breaded sides up, on the prepared baking sheet and cook the remaining breasts in the remaining 1 tsp oil. Bake the chicken for about 10 min or until cooked through. Serve garnished with the toasted almonds.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95