Ingredients
-
2
-
1 1/4
-
1/2
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1
-
2
-
1
-
1/8
-
1/2
-
1/2
-
Directions
Nut-Crusted Chicken Breasts, Adapted from Cook’s Illustrated Almonds work best, but any nut will do If your chicken breasts have the tenderloin attached, remove it , I love almonds, so when I saw this recipe in Chicagoland Chef du Jour’s Best of 2012 cookbook, I had to tag/try it I made this for one serving, my lunch, and followed it as written This would be a great recipe to serve company (that enjoys almonds), but I am the only one in our family that enjoys them, so I usually make those type of recipes for my lunch I tried it first, without putting on the lemon juice, which is good, but really enjoyed the chicken once I squeezed the lemon juice on it Thanks for sharing a great tasty recipe
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Steps
|
1
Done
|
Preheat Oven to 350f Poke Each Breast Several Times With a Fork. Sprinkle Each Breast With 1/2 Tsp Kosher Salt, Coating Both Sides. Refrigerate, Uncovered, 15-20 Minutes. |
|
2
Done
|
Process Nuts in Food Processor, About 20 1-Second Pulses, Until It Looks Like Coarse Meal. Heat Butter in Skillet Over Medium Flame Until Melted. Swirl Constantly Until Butter Is Brown and Smells Nutty, 4-5 Minutes. Add Shallot and 1/4 Tsp Kosher Salt. Cook, Stirring Constantly, Until Shallot Is Soft, About 2 Minutes. Reduce Heat to Medium-Low. Add Nuts and Panko and Stir Often Until Golden Brown, 10-12 Minutes. Transfer to a Shallow Dish and Stir in Lemon Zest, Thyme and Cayenne. |
|
3
Done
|
Beat Egg, Mustard and Black Pepper in a Second Bowl; Place Flour in a Third Dish. Pat Breasts Dry. Dip Breasts, One at a Time, Into Flour, Patting Off Excess, Then Into Egg, Then Into Nut Mixture. Scoop Nut Mixture on Top of the Chicken and Press It Down Hard to Make It Adhere. Place Breast on a Rack Placed Over a Cookie Sheet, Then Prepare the Second One. |
|
4
Done
|
Place Rack in Lower-Middle of Preheated Oven and Bake Until Internal Temperature of Chicken Is 160f, 20-25 Minutes. Rest 5 Minutes, Then Serve With Lemon Wedges. |
