About
This is not your average baked chicken. Your average baked chicken isn’t as crunchy or delightfully savory as Almond-Crusted Chicken. Additionally, other baked chickens don’t have a sweet and smoky sauce that pairs wonderfully with the nutty flavor of the chicken crust. Almond-Crusted Chicken takes 20 minutes or less and serves up a juicy main course that will have you jumping for joy!
Ingredients
- For the almond-crusted chicken:
- 2 (10-ounce) chicken breasts, boneless and skinless
- 1/2 cup panko breadcrumbs
- 1/3 cup sliced almonds, coarsely ground
- 1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried and crushed
- salt, to taste
- freshly ground black pepper, to taste
- 8 teaspoons canola oil, divided
- For the strawberry-balsamic sauce:
- 1 teaspoon canola oil
- 1/4 cup shallot, diced
- 1/3 cup strawberry preserves
- 3 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Generously spray a baking dish with nonstick cooking spray.
Step 3 -Slice the chicken breasts in half lengthwise to create 4 (1/2-inch-thick) breast pieces.
Step 4 -Combine the panko, the almonds, the rosemary, the salt, and the pepper in a plastic resealable bag.
Step 5 -Place one of the chicken pieces at a time into the bag and shake to coat well.
Step 6 -In a large nonstick skillet over medium heat, add 2 teaspoons of the canola oil.
Step 7 -Cook 2 of the coated chicken pieces at a time until they are golden-brown on the bottom, about 2 minutes.
Step 8 -Before flipping, add 2 teaspoons of the canola oil.
Step 9 -Flip and cook until golden-brown on the reverse side, about 2 minutes.
Step 10 -Repeat the cooking process with the remaining chicken pieces and 4 teaspoons of the canola oil.
Step 11 -Transfer all the chicken pieces to the prepared baking dish.
Step 12 -Bake until the chicken pieces are completely cooked through, reading 165 degrees F, about 10-15 minutes.
Step 13 -Preheat the remaining canola oil in a small saucepan over medium heat on the stovetop.
Step 14 -Once the oil is hot, saute the shallots until they are tender, about 3-4 minutes.
Step 15 -Add the preserves, the balsamic vinegar, the chicken broth, the salt, and the pepper, stirring to combine.
Step 16 -Bring the balsamic mixture to a boil and immediately reduce the heat to a simmer.
Step 17 -Allow the sauce to thicken, about 5-6 minutes.
Step 18 -Drizzle the sauce over the warm chicken pieces and serve immediately.
