Almond Crusted Sauteed Chicken Breast
The almond crust adds a unique spin to a classic sauteed chicken breast. This recipe is quick and easy and the whole family will love it. Almonds are one of the healthiest nuts, providing a healthy amount of "good fat" that won't hurt your waistline.
Ingredients
- 4 4-oz skinless boneless chicken breasts
- 2 tablespoon lemon juice
- 2 tablespoon dry white wine, sauvignon blanc
- Salt and pepper, to taste
- 2 tablespoon extra virgin olive oil, plus 1 teaspoon
- 1 cup almonds, sliced
Instructions
- Place the chicken breasts on a large platter or baking sheet with sides. Sprinkle both sides of the breasts with lemon juice and white wine, and season each side with salt and pepper.
- Place the breasts, one at a time, between two sheets of lightly oiled aluminum foil or parchment paper. Uniformly flatten each breast with a meat cleaver or the bottom of a heavy duty saute pan.
- Crush the almonds into 1/8' to 1/4' pieces. Coat both sides of each chicken breast with the crushed almonds, gently pressing them into the chicken so that they adhere. Heat 1 tablespoon of olive oil in each of two large nonstick saute pans over medium high heat, or do one pan at a time.
- When the oil is hot, place 2 chicken breasts in each pan and saute for 4 minutes until golden brown. Turn the breasts and continue to cook for an additional 3 minutes.
- Remove the breasts from the pan and transfer them to a baking sheet lined with paper towels to drain for a few seconds. Serve immediately.