A delicious almond and panko-crusted chicken breast that goes great over my lemon-herb rice pilaf. Serve alongside a nice chardonnay and you've got quite the date night meal!
Author: Taylor
Recipe type: Dinner
Cuisine: American
Serves: 4-6
Ingredients
3-4 sprigs of thyme, leaves removed and chopped
2 sprigs oregano, leaves removed and chopped
½ cup sliced almonds
½ cup panko breadcrumbs
¼ tsp chili powder (my favorite is ancho, but use whatever you have on hand)
1 tsp Dijon mustard
1 egg
¼ cup milk
2¼ lbs boneless skinless chicken breasts
Instructions
Pre-heat oven to 400 degrees.
Toast the almonds in a dry pan over medium-low heat until golden and aromatic.
Combine toasted almonds, breadcrumbs, thyme, oregano, salt, pepper, and chili powder in a miniature food processor and pulse until almonds are chopped and ingredients are combined.
Put breadcrumb mixture in a shallow dish.
In a separate shallow dish, whisk together milk, egg, salt, pepper, and Dijon mustard.
Prepare a baking sheet by lining it with foil and placing a cooling rack in it; grease the rack with cooking spray.
Pat chicken breasts dry.
Coat each chicken breast first in the egg/ milk mixture and then in the almond/ breadcrumb mixture; place chicken breasts on the prepared rack.
Lightly spray the tops of the chicken breasts with cooking spray.
Bake until internal temperature reaches 165 degrees (which is about 20-25 minutes on each side depending on the breast size).
Once the chicken is done, let rest for about 5 minutes.
Enjoy!
"Taylor" It!
My chicken breasts were about ¾lb each and the total cooking time was 45 minutes.
'3/4lb makes for a pretty large breast - Mike and I shared one and we have two remaining for leftovers.
Recipe by Food Taylor Made at https://foodtaylormade.com/almond-and-panko-crusted-chicken-breast/