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

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